Sour and Spicy 'Shrooms (Mushroom Sisig)
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"Sisig (SEE-sig) is traditionally made with chopped pig's face and served on a sizzling hot platter. The mushrooms here mimic the chewy-meaty quality of pork and don't take nearly as long to prepare. You still get all the salty, tangy, and spicy flavors. And no face gets chopped!"
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Ingredients35 m servings 127
Original recipe yields 8 servings
- Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
- Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.
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- Cook's Note:
- Philippine limes (calamansi) have a juice that's unparalleled. They taste like a cross between mandarin orange, lemon, and yuzu. At Asian markets, look for bottled unsweetened juice on the shelf, or frozen juice packets, often sold near banana leaves. In a pinch, substitute a half-and-half mixture of lemon and lime juice and a dash of sugar.
Per Serving: 127 calories; 6.5 13.1 4.8 4 957 Full nutrition