we had potluck lunch in the office recently and thoroughly enjoyed a spread of both the classics (chicken pastel, pork asado, chopsuey) and some unique but delicious finds (sinigang na baboy sa pakwan and the dish featured in this post, mushroom sisig).
i’m kapampangan so i know my sisig by birthright (of course, the classic recipe of roasted pig’s ears chopped finely with chicken liver and dressed with calamansi juice, soy sauce and chili) so imagine my surprise when i read in the potluck menu that one of our team mates was preparing mushroom sisig. hmmmm…. interesting! it was nothing short of delicious!
here’s what goes into the dish:
3/4 kilo oyster mushrooms (sliced thinly, note: i don’t think button mushrooms will work here)
1/4 kilo fried tofu (cut into strips)
2 pcs. medium-sized red onion (sliced finely)
2 pcs. red and green chili (sliced finely)
1/2 cup mayonaisse
4 tbs. calamansi juice
2 tbs. vegetable oil
salt and peper to taste
1. saute mushrooms in oil, season salt and peper, set aside
2. fry tofu and cut into strips, set aside
3. combine all ingredients before serving, top with fresh green chili
a non-vegetarian option is to add slices of grilled pork belly, cut thinly.
it was so delicious that we asked our teammate to make this again for next week’s christmas party lunch 😀 am looking forward to having this again 🙂