Sour and Spicy 'Shrooms (Mushroom Sisig)
Sisig (SEE-sig) is traditionally made with chopped pig's face and served on a sizzling hot platter. The mushrooms here mimic the chewy-meaty quality of pork and don't take nearly as long to prepare. You still get all the salty, tangy, and spicy flavors. And no face gets chopped!
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1tablespoon coconut oil
- 1cup chopped red onion
- 8cloves garlic, minced
- 2green onions, white parts chopped and green parts thinly bias-sliced
- 4Thai chile peppers, seeded and minced
- 1pound fresh shiitake mushrooms, coarsely chopped
- 1pound fresh oyster mushrooms, stemmed and sliced
- ½cup soy sauce
- ½cup calamansi (Philippine lime) juice
- 3tablespoons avocado oil mayonnaise
Instructions
Step 1
Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.Step 2
Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.