We know what you’re thinking. Pork sisig is a classic, and it’s hard to beat an undeniable favorite. But hear us out—like most things in life, don’t knock it until you’ve tried it. When cooked right, fresh mushrooms can pack just as much flavor.
Brown your mushrooms!
Mushrooms are 90% water, so it’s important to cook off all that moisture to get that meat-like flavor and texture we want. It’s simple enough: Cook them in a pan with some oil until they brown and start to shrink. Just make sure to not crowd your pan! Having too many mushrooms in your pan at once means more moisture released, creating steam, and preventing them from browning.
Ingredients
Ingredients
- 2 tbsp neutral oil
- ½ cup chopped onions
- 2 tbsp minced garlic
- 1 tsp chopped red chilies, plus extra for garnish
- 1 tbsp sliced green chilies, plus extra for garnish
- 1 cup fresh oyster mushrooms, chopped
- 1 cup fresh button mushrooms, chopped
- 1 tbsp soy sauce
- 1 tbsp calamansi juice
- 1 tbsp oyster sauce
- 2 tsp liquid seasoning
- 1 egg
- 2 tbsp mayonnaise
- ¼ cup mushroom chicharon, for garnish (optional)
Cook aromatics: Heat neutral oil in a cast-iron pan over medium heat. Add in onions and garlic. Cook, stirring frequently, until soft and fragrant.
Cook chilies: Add red and green chilies and continue cooking for 1-2 minutes.
Brown mushrooms: Add oyster and button mushrooms to the pan. Continue to cook, stirring frequently, until the mushrooms brown and shrink, about 5 minutes.
Add seasonings: Add soy sauce, calamansi, oyster sauce, and liquid seasoning. Continue to cook while stirring.
Add egg: Make a well in the middle of the pan and crack the egg in it. Turn the heat off and cover the pan. Let egg cook until whites are opaque and no longer translucent, about 30 seconds to a minute.
Garnish and serve: Squeeze mayonnaise on top of the sisig in a zigzag pattern. (If you don’t have a squeeze bottle, simply spoon on top.) For crunch, top with mushroom chicharon. For additional spice, garnish with additional chopped chilies. Serve hot in the cast-iron pan and enjoy with rice!
