Mushroom sisig

Filipinos have a word for anything that is eaten when drinking beer, ‘pulutan’. Sisig is a common pulutan dish, and whilst it’s often made with pork, I wanted to make a lighter version. This mushroom sisig is like a warm salsa - simple to make, full of umami and perfect to wash down with a beer.

Credit: Jiwon Kim

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 4 tbsp olive oil, divided
• 3 garlic cloves, crushed
• 2 cm x 3 cm piece ginger, grated
• 1 red chilli, thinly sliced
• 2 spring onions, thinly sliced (separate whites from green parts)
• 6 king brown mushrooms, diced into 1 cm cubes
• 150 g fried tofu strips, diced into 1 cm cubes
• 2 tbsp white coconut vinegar or rice vinegar
• 2 tbsp calamansi juice (or lime juice)
• 1 tbsp soy sauce
• 1 capsicum, yellow or green, finely chopped
• ½ red onion, finely chopped
• calamansi or lime cheeks, to serve

For the toast 

• 1 baguette, sliced
• 2 large garlic cloves, halved
• olive oil, for drizzling
• salt, to season

Instructions

1. Heat half the oil in a large frying pan over medium heat. Add the garlic and ginger and cook for 1 minute, or until fragrant. Add the chilli and white parts of the spring onion and cook for a further 1-2 minutes.

2. Add the remaining oil with the mushrooms and cook for 3-4 minutes, or until tender. Add the tofu strips, vinegar, calamansi juice and soy sauce and mix until everything is combined. Taste and adjust seasoning as required.

3. Add the capsicum and red onion and cook for 1 minute to warm through, then turn off heat. The capsicum and red onion should only just be warmed through and still crunchy and fresh.

4. Meanwhile, toast slices of baguette and rub with raw garlic, then drizzle with olive oil and sprinkle with salt, to taste.

5. Transfer the mushroom sisig to a serving bowl. Sprinkle with the reserved green spring onion and serve with the calamansi or lime cheeks and toasted baguette on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.