Vegan Mushroom Sisig

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)

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.