ASTIG Vegan

Vegan Filipino Food

Ready in 15 minutes: Mushroom Pusit

By

Share

adobong mushroom with potatoes

Ever since I discovered the versatility of mushroom in cooking, I have been using them as alternative to squid, clams, oysters, pork fat, even pork intestines (sadly pig insides are a common Filipino ingredient).

Now, there’s no way going back to cruel ways when I could have the same flavor and texture from using mushroom.

When I spotted king oyster mushrooms in the fridge, I knew I could whip up something good for dinner. For advice, I asked my mom how she cooks Pusit, (squid in Tagalog but also known as squid stew).  I adopted the same technique with my own twist.

The recipe is incredibly simple and delicious. Ready in 15 minutes!

 

Ready in 15 minutes: Mushroom Pusit
 
Save Print
5 tablespoons cooking oil 2-3 small red potatoes, cut in slices 4 garlic cloves, crushed 3 King Oyster mushrooms, cut in slices 4 tablespoons white vinegar (I used the brand, Datu Puti ) sea salt to taste black pepper to taste 2 pieces Thai chili pepper, sliced (or more if you want more spicy)
Ingredients
  • 3-5 tablespoons cooking oil
  • 2-3 small red potatoes, peeled and cut in slices
  • 4 garlic cloves, peeled, crushed, and minced
  • 3-5 pieces King Oyster mushrooms, cut in slices
  • 4 tablespoons white vinegar
  • sea salt to taste
  • black pepper to taste
  • 2 pieces Thai chili pepper, sliced (or more if you want more spicy)
Instructions
  1. Heat a pan over medium heat and pour the cooking oil.
  2. Fry the potatoes until they're golden brown on both sides.
  3. Add garlic and mix a little bit to incorporate the flavor. Saute for about 5 minutes.
  4. Add the mushrooms, mixing occasionally.
  5. Pour the white vinegar all over the ingredients.
  6. Sprinkle sea salt and black pepper generously. Add the Thai chili pepper.
  7. Once the mushrooms are tender and you've reached the desired seasoning. Turn off the heat.
  8. Serve hot. Enjoy!

 

 

adobong mushroom

 

You can serve the dish as an appetizer or as an entree with rice.

One day when I open up my own eatery, this recipe will be part of the menu! It’s proven to be delicious, affordable, and easy to make. Not to mention, cruelty-free. Please feel free to try.

Never Miss A Post

Subscribe to receive alerts of new blogpost.

Comments

    • Richgail Enriquez says

      Hi Ann, they also go by Trumpet mushrooms, maybe that sounds more familiar. Or you could also try regular oyster mushrooms 🙂

    • Richgail Enriquez says

      Thanks! I was skeptical at first with mixing mushrooms and potatoes but the result was a good play of texture. I wouldn’t dare leave out the potatoes again. Thanks for stopping by. I’m glad you like the blog’s new look.:)

    • Richgail Enriquez says

      Yay! I’m glad. Leme know how it turns out. Would love to hear back from you.

  4. luminousvegans says

    I love quick and easy meals like this. I have never had king oysters before, but they sure look yummy. I have never met a fungi that I didn’t like. It’s so wonderful that you are veganizing all these traditionally very non-vegan Filipino recipes.

Trackbacks