This mushroom sisig has the rich, familiar flavors of the original dish combined with the earth umami of oyster and button mushrooms.
We know what you’re thinking. Pork sisig is a classic, and it’s hard to beat an undeniable favorite. But hear us out—like most things in life, don’t knock it until you’ve tried it. When cooked right, fresh mushrooms can pack just as much flavor.
Mushrooms are 90% water, so it’s important to cook off all that moisture to get that meat-like flavor and texture we want. It’s simple enough: Cook them in a pan with some oil until they brown and start to shrink. Just make sure to not crowd your pan! Having too many mushrooms in your pan at once means more moisture released, creating steam, and preventing them from browning.
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