Looking for a meatless yet satisfying dish? Turn to this vegetarian version of sisig. A mix of fresh mushrooms gives it a delicious meaty texture and earthy flavor.
Serves 4 Prep Time 15 minutes
Cooking Time 10 minutes
INGREDIENT
- 600 grams assorted fresh mushrooms (we used shiitake, portobello, oyster, and white button mushrooms), chopped into 1/4-inch cubes
- 50 grams dried shiitake mushrooms, rehydrated in hot water and chopped into 1/4-inch cubes
- 1 large white onion, finely chopped
- 3 green finger chilies, chopped
- 3 tablespoons soy sauce
- 2 tablespoons liquid seasoning
- juice from 5 pieces calamansi
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 3 bay leaves
- 1/4 cup butter or margarine
- bird’s eye chilies, for garnish (optional)
HOW TO COOK SIZZLING MUSHROOM SISIG
1. Mix fresh and rehydrated mushrooms together in a bowl. Add onions, finger chilies, soy sauce, liquid seasoning, calamansi juice, salt, pepper, and bay leaves.
2. Melt butter in a pan, then add the mushroom mixture. Stir-fry for about 3 to 5 minutes. Mix well to prevent the small bits from burning.
3. When ready to serve, add the mushroom mixture to a heated sizzling plate. Serve immediately while sizzling. Garnish with bird’s eye chilies, if desired.
TIP
FOR A RICHER DISH, CRACK AN EGG RIGHT ON TOP BEFORE SERVING, WHILE THE MUSHROOM MIXTURE IS SIZZLING.
