Anthony Bourdain’s fave Filipino dish goes veggie with a mix of mushrooms, simmered down until silky in a salty and spicy sauce.
What You Get
What You’ll Need
Canola or coconut oil
Makes 3 servings
20 minutes active
35 minutes total
Roughly chop the shiitake mushrooms, including the stems. Tear the oyster mushrooms. Chop 1 cup of the red onion, reserving the rest for another use. Chop the white parts of the green onions for the stir-fry. Slice a handful of the green tops and set aside for sprinkling. Chop ¼ cup of the garlic. Chop the jalapeños.
In a large wok over medium-high heat, warm 2 tablespoons canola oil. Add the red onion, the white parts of the green onions, and garlic, and stir-fry until soft, 5 minutes. Add the jalapeños to taste, depending on how spicy you want it, and stir until fragrant, 1 minute.
Add the mushrooms, ⅓ cup soy sauce, the juice of the lemon, the juice of ½ lime, and 1 teaspoon sugar and stir to combine. Cook uncovered until the mushrooms are silky and the sauce has reduced, 12 to 15 minutes.
Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes. When the mushrooms are ready, add 2 tablespoons mayo and stir until fully incorporated.
Spoon the mushroom sisig onto plates, with the rice on the side. Sprinkle with the reserved green parts of the green onions and serve warm.