Description

A reduction of soy sauce and calamansi juice coats the shiitake and oyster mushrooms in this sour, spicy Filipino dish that happens to be vegan.

Ingredients

• 1 tablespoon coconut oil
• 1 cup chopped red onion
• 8 cloves garlic, minced
• 2 green onions, white parts chopped and green parts thinly bias-sliced
• 4 Thai chile peppers, seeded and minced
• 1 pound fresh shiitake mushrooms, coarsely chopped
• 1 pound fresh oyster mushrooms, stemmed and sliced
• ½ cup soy sauce
• ½ cup calamansi (Philippine lime) juice
• 3 tablespoons avocado oil mayonnaise

Instructions

1. Heat oil in a wok or large skillet over medium-high heat. Add onion, garlic, and white parts of green onions; cook and stir until softened, about 3 minutes. Stir in chiles and mushrooms; cook, stirring, until tender and excess liquid evaporates, 5 to 8 minutes. Add soy sauce and calamansi juice; cook, stirring, until reduced to a glaze consistency, 5 to 7 minutes. Taste and add more soy sauce or calamansi juice to reach desired tanginess and saltiness.
2. Serve hot with a dollop of avocado oil mayonnaise and a sprinkle of the green parts of green onions.