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Authentic Mushroom Sisig

Mushroom Sisig transforms humble fungi into a flavor-packed Filipino delicacy, balancing sharp vinegar, bright calamansi, and umami-rich mushrooms to create a plant-based masterpiece that honors both the dish's ancient salad origins and its modern sizzling incarnation, a versatile culinary chameleon equally at home as a refreshing cold appetizer or dramatic hot entrée.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 165 kcal
Course: Side Dish , Main Course
Cuisine: Filipino

Ingredients

For the Mushrooms
  • 1 pound Blue Oyster Mushrooms Provides meaty texture and won't shrink excessively
  • 1 pound cremini mushrooms Adds earthy flavor and firm bite
  • 2-3 tablespoons olive oil
  • salt asin and at paminta, to taste
For the Seasoning
  • 1 large red onion pulang sibuyas, finely diced
  • ¼ Cup  Vinegar suka - Authentic Filipino vinegar is essential for proper flavor
  • 2 Tablespoons Coconut aminos  Adds umami and light color
  • 2 Tablespoons calamansi juice katas ng kalamansi - Provides essential citrus tang
  • 1 Tablespoon vegan mayonnaise Creates creaminess
  • 1 Tablespoon chopped chives or green onion dahon ng sibuyas, plus extra for garnish
  • red pepper flakes Hot Sauce (sawsang maanghang), or Fresh Chopped Chili (siling tuyo) to taste (optional)

Instructions

    Cup of Yum
  1. Start by finely dicing the red onions and placing them in a small bowl. Pour ¼ cup of Datu Puti vinegar over the onions and let them sit while you prepare the mushrooms, about 20 minutes until they turn pink. This mellows the raw onion flavor while adding a nice tangy brightness.
  2. Preheat your oven to 375°F (190°C). Wash and thoroughly dry your mushrooms – this is important for proper roasting. Arrange the mushrooms in a single layer on a baking sheet, making sure not to overcrowd them. Use two baking sheets if needed. Drizzle approximately 2-3 tablespoons of olive oil over the mushrooms and season generously with salt and pepper.
  3. Roast the mushrooms for 10 minutes, then take them out and flip them over. Continue roasting for another 10 minutes until they're golden brown and slightly crispy at the edges. Remove from the oven and let them cool to room temperature. Once cooled, chop the mushrooms into small, bite-sized pieces and transfer them to a large mixing bowl.
  4. To the bowl of chopped roasted mushrooms, add 4 tablespoons of the pickled onions including some of the vinegar, 2 tablespoons coconut aminos, 2 tablespoons calamansi juice, 1 tablespoon vegan mayonnaise, and 1 tablespoon of chopped chives or green onion. If you want some heat, add your preferred amount of red pepper flakes, hot sauce, or fresh chilies. Mix everything thoroughly until all flavors are well combined. Taste and adjust the seasoning with salt, pepper, additional vinegar, or calamansi juice as needed. For best flavor, let the mixture rest for 5-10 minutes before serving.
  5. For cold serving (like a salad), simply transfer the mixed sisig to a serving platter. Garnish with additional pickled onions and chopped chives or green onions. Serve with extra hot sauce or chili on the side for those who like more heat.
  6. For hot serving on a sizzling skillet, heat an 8-inch cast iron skillet over medium-high heat until very hot. Drizzle a tablespoon of olive oil into the hot skillet. Add the prepared mushroom sisig mixture to the skillet and cook for approximately 2 minutes, stirring occasionally to heat everything thoroughly. Carefully place the hot skillet on a wooden board or heat-resistant surface. Garnish with additional pickled onions and chopped herbs. Serve immediately while the skillet is still sizzling for that authentic restaurant experience.

Notes

  • Mushroom Selection: Using a combination of mushrooms creates various textures, mimicking the textural complexity of traditional sisig
  • Thorough Drying: Ensuring mushrooms are completely dry before roasting prevents steaming and encourages browning
  • Temperature Control: The 375°F oven temperature is perfect for developing flavor without burning
  • Pickling the Onions: This step not only mellows the harshness of raw onions but infuses them with tangy notes that complement the dish
  • Flavor Layering: The combination of vinegar, calamansi, and coconut aminos creates depth without overwhelming the mushroom flavor
  • Serving Options: The flexibility to serve either cold or hot makes this dish perfect for any season or occasion

Nutrition Information

Calories 165kcal (8%) Carbohydrates 10g (3%) Protein 5g (10%) Fat 12g (18%) Sodium 310mg (13%) Potassium 450mg (13%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 10g 3%
Protein 5g 10%
Fat 12g 18%
Sodium 310mg 13%
Potassium 450mg 10%
Fiber 3g 12%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.