Vegan Mushroom Sisig

The classic Filipino dish goes veggie with a mix of mushrooms, simmered down until silky in a salty and spicy sauce. Heap the umami-rich ‘shrooms over pre-cooked rice for an easy weeknight supper.

What You Get

Shiitake mushrooms 

Oyster mushrooms 

Red onion 

Scallions 

Garlic 

Jalapeños

Soy sauce 

Lemon 

Lime 

Cooked white rice 

What You’ll Need

Vegetable or coconut oil 

Sugar 

Vegan mayo (optional)

Makes 3 servings

20 minutes active 

35 minutes total 

Step 1

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 scallions 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. 

Step 2

In a large wok over medium-high heat, warm 2 tablespoons vegetable oil. Add the red onion, the white parts of the scallions, 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. 

Step 3

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.

Step 4

Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. When the mushrooms are ready, add 2 tablespoons mayo, if using, and stir until fully incorporated. 

Step 5

Spoon the mushroom sisig onto plates, with the rice on the side. Sprinkle with the reserved green parts of the scallions and serve warm.

Contains: soy, wheat.