The Kabute Farm’s Mushroom Sisig is incredibly delicious and tastes exactly
like regular pork sisig. The big difference between the two is that The
Kabute Farm’s Mushroom sisig is guilt-free because it’s meatless and made
out of organic oyster mushroom. Depending on how you want your mushroom
sisig served, you can either just heat it for a slightly chewy texture like
fatty pork sisig or you can fry it to a crisp if you want it crunchy. You
can even serve The Kabute Farm’s Mushroom Sisig on a sizzling plate to
complete the experience.
The Kabute Farm’s Delicious Yet Guiltless Mushroom Sisig [Review]
What is sisig?
To those who are unfamiliar with sisig, it's a dish that originated from the province of Pampanga in the Philippines. It's made by grilling a pig's cheeks, ears, and belly.
The grilled pork parts are then chopped, mixed with grilled chicken liver, and seasoned with simple ingredients like calamansi (Philippine lime), onions, red chilies, and liquid seasoning. Sisig is usually served on a sizzling plate and either eaten with rice or with beer.
Despite the simplicity of this dish, pork sisig is very flavorful because of the fatty parts used. Even the late celebrity chef and TV host Anthony Bourdain said that "sisig is perfectly positioned to win the hearts and minds of the world as a whole."
Pork sisig is one of my most favorite Filipino food
I love sisig. In fact, since tasting pork sisig for the first time during my
college years, I instantly fell in love with it as well as its other variants
like lechon sisig, tuna sisig, squid sisig, bangus sisig, and even tofu sisig.
I like the combination of fatty pork bits, chicken liver, onions, and chilies.
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| Crunchy The Kabute Farm's Mushroom Sisig |
While it’s undeniably great with beer, I like to eat pork sisig with rice. As
I grew older though, I began to be conscious of what I eat but I do give in to
pork sisig from time to time. However, I still wished that there would be a
healthier alternative to pork sisig.
Quite impossible, I thought at first because, well, meat is really difficult
to replicate. it’s even more far-fetched if you think of a vegetarian-friendly
sisig, which is an unlikely combination. Just the same, I thought that
mushroom could be a close alternative to pork because of the former’s savory
notes or umami taste.
That’s exactly the reason why I was intrigued by The Kabute Farm’s Mushroom
Sisig when I saw it in my social media feed. I had to try it, I told myself,
so I was glad when the brand reached out to me for me to sample its mushroom
sisig.
What I liked in The Kabute Farm’s Mushroom Sisig
I do love supporting local businesses, especially the innovative ones that
offer products of excellent quality. The Kabute Farm made quite a good
impression on me when I saw how good its packaging is. Of course, the true
test would come when we get to taste the mushroom sisig so I cooked a pack
right away.
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| The Kabute Farm's Mushroom Sisig Omelet |
I toasted the mushroom sisig a little because I like it that way. It smelled
really delicious when I was cooking it. It had onions and green chilies, just
like regular sisig. When it was cooked, I excitedly put a spoonful of it in my
mouth and I wasn’t disappointed. It had all the flavors I was looking for in
sisig! My family also loved it.
On a different occasion, I cooked The Kabute Farm’s Mushroom Sisig without
toasting it and it was still delightful to eat. It had a meat-like quality
that would appeal even to meat lovers.
Some of the things that Filipinos will love about The Kabute Farm is that it's
all-natural, MSG-free, preservative-free, cholesterol-free, lard-free, and
non-GMO.
It uses vegetable oil so it’s vegetarian-friendly. It’s not
vegan-friendly though because it has a small amount of egg in it. Because The
Kabute Farm’s Mushroom Sisig is wholesome, we were confident in having our
kids try it.
The Kabute Farm’s Mushroom Sisig Omelet
There are many sisig recipes that you can try but they are mostly meat-based.
If you are looking for a vegetarian-friendly sisig recipe, then here is a
simple mushroom sisig omelet that I made for breakfast.
You’ll need a 300-gram pack of The Kabute Farm’s Mushroom Sisig, 3 eggs, a
medium-sized red onion, two cloves of garlic, and basil or chili leaves. The
onion, garlic, and basil or chili leaves are all optional.
For the kitchen equipment, you will need a frying pan, a spatula, a bowl, and
a fork.
If the mushroom sisig is frozen, you can either thaw it in the microwave or
put it directly into the frying pan over low heat. I like putting it directly
into the pan because it’s faster that way.
You also don’t need to add oil because the mushroom sisig already has oil.
When the mushroom sisig has fully defrosted, you can add the chopped garlic
and onion. Cook the mushroom sisig, remove from heat and set aside. Don’t
remove the oil from the pan.
Beat the three eggs and add half of the mushroom sisig to it. Cook the omelet
in the frying pan then add the basil or chili leaves on top. Transfer the
omelet to a plate and top with the remaining half of the mushroom sisig. Serve
and enjoy!
This is a kid-friendly version so I didn’t add black pepper. No need to add
salt, too.
The Kabute Farm is made of healthy oyster mushroom
The Kabute Farm is made of oyster mushroom which is high in nutrients like niacin, Vitamin B5, folate, choline, potassium, iron, phosphorus, and zinc. Furthermore, the oyster mushroom is rich in antioxidants.
Print and file this recipe
If you want to keep a file of The Kabute Farm’s Mushroom Sisig omelet recipe,
you can print it using this one:
Rated 5/5 based on 1 customer review(s).
The Kabute Farm's Mushroom Sisig Omelet
Author: Ivan Jose
Author: Ivan Jose
Preparation Time:
Mixing time:
Servings: 1
Calories per serving: 220
How to make The Kabute Farm's Mushroom Sisig Omelet.
Ingredients:
- 300-gram pack of The Kabute Farm's Mushroom Sisig
- 3 eggs
- 1 red onion
- 3 cloves garlic
- Basil or chili leaves (optional)
Instructions:
- Cook the mushroom sisig in a pan, and add the onions and garlic. No need to add oil. Set aside.
- Beat the three eggs then add half of the mushroom sisig.
- Cook the omelet in the frying pan. Top with basil or chili leaves.
- Transfer to a plate then top it with the remaining mushroom sisig. Serve and enjoy. RATE THIS RECIPE
Where to buy The Kabute Farm’s Mushroom Sisig
You can only buy The Kabute Farm’s Mushroom Sisig online through its
website
or through
Shopee.
It’s not yet available in supermarkets and grocery stores.
Epilogue
The Kabute Farm’s Mushroom Sisig tastes like regular pork sisig but it’s a lot
better than the latter because it’s made of wholesome ingredients. You can
have it as is and cooked the way you like it or use it in simple recipes that
the whole family will enjoy.
With The Kabute Farm’s Mushroom Sisig, you can go ahead and enjoy sisig
without guilt.
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It's great that you were able to find a meatless option. I have to say, I've never heard of sisig before so will have to look it up as I enjoy learning about new foods.
That looks so yummy. I do love Filipino food, although I haven't had it in such a long time. I lived in the Philippines for a few years back in the late 90s, I can't remember if I ever had sisig, most likely I did. This mushroom version looks great!
I am not familiar with this dish, but I love mushrooms and would love to try this. Looks delicious!
I love Filipino food so much.Thanks for sharing yumm recipe with us.
I like that it's guilt-free. I also appreciate that it's a good source of protein.
Oh I miss sisis so much. It's one of the food I miss the most since I left the Philippines
I have tried the tofu sisig but the mushroom one is very new.. But i also imagine how great it tastes like... This one is definitely for the health concious ones who wants to indulge the classic sisig without feeling guilty of all the calorie and fats.. I want to try this too
This is interesting, it's like exclusive recipe or something not being available in the stores.
I definitely wouldn’t want the pig one so this looks interesting
Wow! I want to try The Kabute Farm’s Mushroom Sisig! It looks so yummy! It's an alternative source of protein. Yum!
This sounds quite interesting. They have something similar in the southern United States.
Nnniiiicccceeeee...it is nice to know how to make sisig and enjoy it. It must taste lovelier with rice! Thanks for sharing about it.
I’m not a big pork person. But this recipe looks pretty good and very flavorful. Thanks for sharing.