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Philippine Artisan Flavoured Sauces, Condiments & Preserves

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2 tbsp cooking oil 

1 pack chestnut mushroom, chopped 

1 pack white mushroom, chopped 

1 pack dried shitake mushroom (soaked overnight), chopped 

1 tsp minced garlic 

4 tsp finely sliced red onion 

2 tsp ginger, chopped 

1 red chilli, chopped 

1 tbsp soy sauce 

1 tsp palm vinegar or cider vinegar 

1 tbsp RoniB's Kitchen Extra Hot Garlic chilli paste (add more if desired) 

1 tsp palm or brown sugar 

juice of half a lemon 

Salt and ground black pepper to taste 

How to

  1. Pre-heat oven to 180C 

  2. Roughly chop all the mushrooms 

  3. Place the chopped mushrooms on a baking sheet lined with parchment paper and roast for about an hour or until almost dry 

  4. In a pan, heat oil and add the garlic, red onions, ginger and chillies. Cook for about 2 minutes 

  5. Add the roasted mushrooms, soy sauce, vinegar, garlic chilli paste, lemon juice, palm sugar, pepper and salt.

  6.  Fry until all the liquid is absorbed by the mushrooms 

  7. Taste and adjust seasonings 

  8. In a serving platter, serve cooked mushrooms and top with fresh garlic, red onions, ginger and chillies.

This dish is originally made with pork but we have updated it with a vegetarian/vegan version.

Mushroom Sisig

6-8 servings