Skip to main content New<> this month
Get the Allrecipes magazine

Sour and Spicy 'Shrooms (Mushroom Sisig)

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  1 photos

"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!"
Featured in Allrecipes Magazine — Subscribe!
Added to shopping list. Go to shopping list.


35 m servings 127
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. 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.
  2. Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.


  • 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.

Nutrition Facts

Per Serving: 127 calories; 6.5 13.1 4.8 4 957 Full nutrition

Explore more


Read all reviews 0