Source: Yana Gilbuena, SALO Series
This recipe was demonstrated for Foodwise’s Market to Table program on October 12, 2019.
Makes 4 to 6 servings
1 pound wood ear mushrooms, roughly sliced
1 pound shiitake mushrooms, roughly diced, including bottoms
1 pound oyster mushrooms, roughly diced
8 garlic cloves, crushed and finely chopped
1 large red onion, medium diced
8-10 Thai chilies, finely chopped (may add or subtract as desired)
2 scallion stalks, thinly sliced on a bias (chop the bottoms and save for sauté)
1 cup soy sauce
¾ cup calamansi juice
3 tablespoons avocado oil mayo (or more as desired)
Heat the oil in a wok on medium high. Add the garlic, onion, and scallion bottoms and let them sweat.
Add the Thai chilies and toss. Add the shiitake, oyster, and wood ear mushrooms and stir. Add the soy sauce and calamansi juice incrementally, to desired tanginess and saltiness, while stirring.
Cook for about 5-10 minutes to let the mushrooms cook with steam.
Serve with a dollop (or five) of avocado oil mayo and a sprinkle of sliced scallions.
Photo by Kora Vandervall.