Vegan Filipino Mushroom Tocino
Ingredients
Marinade
- 3-4 tbsp brown sugar, adjust according to desired sweetness
- 2 cloves garlic minced
- 1 tbsp soy sauce, sub with tamari for gluten-free
- 1 tbsp vinegar
- 3 tbsp pineapple juice
- 1/2 tsp annatto powder or atsuete powder optional for colour
- Ground black pepper
Tocino
- 250 g fresh oyster mushrooms
- 1 tbsp neutral oil for cooking
- Pinch salt to taste
To serve
- Sinangag (Filipino Fried Garlic Rice)
- Vinegar with chopped red onions and chopped bird’s eye chili
- Fresh tomatoes sliced (I like to soak these in vinegar!)
- Curly parsley for garnish
Preparation
Mix all the marinade ingredients together in a bowl.
Add the oyster mushrooms to the marinade and let them marinate for at least 30 minutes or refrigerate overnight for better flavor.
Heat the neutral oil in a skillet over medium heat.
Cook the marinated mushrooms in the oil until browned and cooked through.
Season with a pinch of salt to taste.
Serving suggestions
Serve the mushroom tocino with sinangag (Filipino fried garlic rice).
Accompany with vinegar mixed with chopped red onions and chopped bird’s eye chili.
Add fresh sliced tomatoes, optionally soaked in vinegar.
Garnish with curly parsley.
