📝 About This Recipe
A brilliant vegetarian reimagining of the iconic Kapampangan bar snack, this Mushroom Sisig captures the smoky, tangy, and savory essence of the original without the meat. We utilize a blend of meaty oyster and shiitake mushrooms, double-fried to achieve those coveted crispy edges that mimic traditional pork cracklings. Tossed in a creamy, citrus-spiked dressing and served on a screaming-hot cast iron plate, it’s the ultimate 'pulutan' (bar snack) that will satisfy even the most devoted meat lovers.
🥗 Ingredients
The Mushroom Base
- 500 grams Oyster Mushrooms (cleaned and roughly chopped into small bits)
- 200 grams Fresh Shiitake Mushrooms (stems removed, finely diced)
- 1/4 cup Cornstarch (for dusting the mushrooms)
- 1/2 cup Vegetable Oil (for shallow frying)
Aromatics and Texture
- 1 large Red Onion (finely minced)
- 5 cloves Garlic (minced)
- 1 tablespoon Ginger (peeled and finely minced)
- 2-4 pieces Thai Bird's Eye Chilies (Siling Labuyo) (chopped; adjust for heat preference)
- 2 pieces Green Finger Chilies (Siling Haba) (sliced into rings)
The Sisig Sauce
- 2 tablespoons Vegetarian Oyster Sauce (mushroom-based)
- 1 tablespoon Liquid Seasoning (like Maggi or Knorr) (or soy sauce)
- 3 tablespoons Calamansi Juice (freshly squeezed; substitute with lime if unavailable)
- 3 tablespoons Mayonnaise (use vegan mayo for a plant-based version)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish and Serving
- 1 Egg (optional; for topping the sizzling plate)
- 1/4 cup Chicharon (Vegetarian/Mock) (crushed; for extra crunch)
- 2 stalks Spring Onions (finely sliced)
- 1 tablespoon Butter (for the sizzling plate)
👨🍳 Instructions
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1
Prepare the mushrooms by ensuring they are completely dry. Toss the chopped oyster and shiitake mushrooms in a large bowl with cornstarch until lightly coated.
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2
Heat the vegetable oil in a wide skillet over medium-high heat. Fry the mushrooms in batches until they turn golden brown and crispy. Remove and drain on paper towels.
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3
In a small bowl, whisk together the vegetarian oyster sauce, liquid seasoning, calamansi juice, mayonnaise, and black pepper. Set this sisig sauce aside.
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4
In a clean pan or wok, heat 1 tablespoon of oil over medium heat. Sauté the ginger for 1 minute until fragrant.
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5
Add the garlic and half of the minced red onions. Sauté until the onions are translucent and the garlic is lightly golden.
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6
Add the chopped bird's eye chilies and the crispy fried mushrooms back into the pan. Toss quickly to combine.
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7
Pour the sisig sauce over the mushroom mixture. Stir-fry for 2-3 minutes on high heat until the sauce thickens and coats the mushrooms evenly.
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8
While the mushrooms are finishing, place a cast-iron sizzling plate on another burner over high heat until it starts to smoke slightly.
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9
Carefully add a tablespoon of butter to the hot sizzling plate, swirling it to coat the surface.
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10
Transfer the mushroom mixture onto the sizzling plate. You should hear a loud, satisfying sizzle.
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11
Create a small well in the center of the mushrooms and crack an egg into it (if using). The residual heat will cook the egg.
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12
Top with the remaining raw red onions, sliced green finger chilies, spring onions, and crushed vegetarian chicharon.
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13
Serve immediately while piping hot with extra calamansi halves on the side.
💡 Chef's Tips
For the best texture, use a mix of mushrooms; King Trumpet mushrooms also work wonderfully when diced small. Don't skip the ginger—it provides the sharp aromatic bite that replaces the gaminess of traditional pork. If you want it extra crispy, broil the mushrooms in the oven for 5 minutes after frying. Always add the raw red onions at the very end; their sharp crunch and heat are vital to the authentic sisig experience. To make it fully vegan, ensure you use egg-free mayo and omit the egg garnish.
🍽️ Serving Suggestions
Serve as 'Pulutan' alongside an ice-cold San Miguel beer or a crisp lager. Pair with a side of warm garlic fried rice (Sinangag) for a complete meal. Provide extra calamansi and soy sauce on the side for guests to adjust the seasoning. Serve with a side of pickled papaya (Atchara) to cut through the richness. Great as a topping for grilled tofu steaks for a protein-heavy vegetarian dinner.