This Mushroom Sisig, is a hybrid of the original Sisig (which was a salad) and the sizzling plate we know now.
Did you know that Sisig in the 17th century was a salad? I swear I learn so much from watching YouTube episodes from Featr.
Essentially Sisig or the word manisig means to cook or season something with a sour flavor profile like vinegar and/or calamansi.
With Filipino food recipes tend to evolve based on what is available in a particular region. The most famous version of Sisig is from Pampanga - which is considered the culinary capital of the Philippines.
Aling Lucing or the Sisig Queen is credited with bringing Sisig back to life, but not as a salad, but using left over grilled pig parts and seasoning it with vinegar and calamansi then served on a sizzling platter.
Her main clientele were the Airmen from Clark Airbase and they drank it with ice cold San Miguel beer. It became the go to Pulutan (drinking) meal
You can find the original recipe by watching the video linked above.
In my version of Mushroom Sisig, it can be served both cold like the original salad or on a sizzling platter as Aling Lucing did.
Ingredients for Mushroom Sisig
Good Sisig, is all about different textures and extreme flavor. Bland Sisig is the worst. Here is what you will need to make a super flavorful Mushroom Sisig.
2 Pounds of Mushrooms - The key here is to get 2-3 mushrooms with different textures. I recommend Blue Oyster and Cremini. Both have some bite, and won't shrink too much when cooking.
Olive OIl - For roasting the mushrooms
Vinegar - Please use Datu Puti. It's the best.
Red Onion - You are going to need a quarter of an onion that has been diced.
Calamansi Juice - Use fresh if you can. If try to find Manila Gold in the freezer section of your local Filipino Grocery store. It's fresh frozen calamansi juice.
Coconut Aminos - This is optional, but it adds a touch of color.
Vegan Mayo - For a little bit of creaminess.
Salt and Pepper - Use to season the Mushroom Sisig
Chives or Green Onions - For garnish
Red Pepper Flakes or Hot Sauce - I serve this on the side so that my daughter can also eat the sisig. You can mix it in, if it's an all grown up table.
Pickle the Onions
I am not a fan of raw onions, that is a personal preference. It also goes well in this salad version of Mushroom Sisig.
After dicing the red onions pour ¼ cup of vinegar and let it sit while the mushrooms are roasting.
Roasting the Mushrooms
The first thing we are going to do is roast the mushrooms. Wash and dry your mushrooms then lay then out on a baking tray.
Drizzle olive oil all over (about 2 tablespoons) and season with salt and pepper.
Roast at 375F for 10 minutes and then take it out of the oven and flip over the mushrooms and bake for a further 10 minutes.
After roasting, cool to room temperature and cut into small bite size pieces.
Putting together the Mushroom Sisig
Once the onions have pickled and the mushroom has been roasted and chopped now we can put it all together.
In the bowl of chopped roasted mushrooms add 4 tablespoons of the picked onions (including the vinegar), 2 tablespoons coconut aminos, 2 tablespoons calamansi juice, 1 tablespoon vegan mayo and 1 tablespoon of chives or green onion.
You can also add your heat here by adding red pepper flakes, hot sauce or fresh chopped chillies.
Mix it all together until the flavors have blended. Taste and season with salt and pepper. Add more vinegar or calamansi juice if needed.
How To Serve
You can serve the Mushroom Sisig as is on a cold serving platter, so that it's more of a salad.
Alternatively you can serve it hot. To serve hot, heat up a cast iron skillet and drizzle a tablespoon of olive oil all over. Once the skillet is hot, add the Mushroom Sisig and leave on the skillet for 2 minutes to heat up stirring a bit.
Place the skillet on a wooden board and garnish with more picked onion and chives or green onion. Serve right away.
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Equipment
- Baking Sheet
- 8 Inch Cast Iron Skillet (optional)
Ingredients
- 1 Pound Blue Oyster Mushrooms
- 1 Pound Cremini Mushrooms
- Olive Oil
- ¼ of a Large Red Onion, Diced
- ¼ Cup Vinegar
- 2 Tablespoons Coconut Aminos
- 2 Tablespoons Calamansi Juice
- 1 Tablespoon Vegan Mayonnaise
- 1 Tablespoon Chopped Chives or Green Onion
- Salt and Pepper for Seasoning
- Red Pepper Flakes, Hot Sauce or Fresh Chopped Chill to your taste (optional or served on the side)
Instructions
Pickle the Onions
- After dicing the red onions pour ¼ cup of vinegar and let it sit while the mushrooms are roasting.It's basically done when the onions have gone pink.
Roast the Mushrooms
- Pre-heat oven to 375FWash and dry your mushrooms then lay then out on a baking tray.Drizzle olive oil all over (about 2 tablespoons) and season with salt and pepper.Roast at 10 minutes and then take it out of the oven and flip over the mushrooms and bake for a further 10 minutes.After roasting, cool to room temperature and cut into small bite size pieces. Place in a large bowl.
Mix the Mushroom Sisig
- In the bowl of chopped roasted mushrooms add 4 tablespoons of the picked onions (including the vinegar), 2 tablespoons coconut aminos, 2 tablespoons calamansi juice, 1 tablespoon vegan mayo and 1 tablespoon of chives or green onion. You can also add your heat here by adding red pepper flakes, hot sauce or fresh chopped chillies. Add to your heat levels or serve on the side so each person can adjust the heat to their liking.Mix it all together until the flavors have blended. Taste and season with salt and pepper. Add more vinegar or calamansi juice if needed.
To Serve Cold (like a salad)
- You can serve the Mushroom Sisig as is on a cold serving platter, so that it's more of a salad.
To Serve Hot on Sizzling Skillet
- To serve hot, heat up a cast iron skillet and drizzle a tablespoon of olive oil all over. Once the skillet is hot, add the Mushroom Sisig and leave on the skillet for 2 minutes to heat up stirring a bit.Place the skillet on a wooden board and garnish with more picked onion and chives or green onion. Serve right away.
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