Mushroom Sisig | CUESA

Ferry Plaza Farmers Market »

Sat 8am–2pm | Tue & Thu 10am–2pm

Mushroom Sisig


Yana Gilbuena, SALO Series

This recipe was demonstrated for CUESA’s Market to Table program on October 12, 2019.

Makes 4 to 6 servings


1 pound wood ear mushrooms, roughly sliced
1 pound shiitake mushrooms, roughly diced, including bottoms
1 pound oyster mushrooms, roughly diced
8 garlic cloves, crushed and finely chopped
1 large red onion, medium diced
8-10 Thai chilies, finely chopped (may add or subtract as desired)
2 scallion stalks, thinly sliced on a bias (chop the bottoms and save for sauté)
1 cup soy sauce
¾ cup calamansi juice
3 tablespoons avocado oil mayo (or more as desired)


Heat oil in wok on medium high. Add garlic, onion, and scallion bottoms and let sweat.

Add Thai chilies and toss. Add shiitake, oyster, and wood ear mushrooms and stir. Add soy and calamansi juice incrementally, to desired tanginess and saltiness, while stirring.

Cook for about 5-10 minutes to let the mushrooms cook with steam.

Serve with a dollop (or five) of avocado oil mayo and a sprinkle of sliced scallions.

Photo by Kora Vandervall.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »