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!
- 3 King Oyster mushrooms, cut in slices
- 2-3 small red potatoes, cut in slices
- 4 garlic cloves, crushed
- 4 tbsp white vinegar (I used the brand, “Datu Puti”)
- 5 tbsp cooking oil
- sea salt
- black pepper
- 2 pcs Thai chili pepper, sliced (or more if you want more spicy)
- Heat a medium pan over medium heat, then pour the cooking oil.
- Fry the potatoes until they’re golden brown on both sides.
- Add the crushed garlic and mix a little bit to incorporate the flavor. Saute for about 5 minutes.
- Add the mushrooms, mixing occasionally.
- Pour the white vinegar all over the ingredients.
- Sprinkle sea salt and black pepper generously. Add the Thai chili pepper.
- Once the mushrooms are tender and you’ve reached the desired seasoning. Turn off the heat.
- Serve hot. Enjoy!
You can serve the dish as appetizer or entree with rice.
One day when I opened 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.