Tapa de champiñones al ajillo

Ingredientes

• 8.8 oz fresh oyster mushrooms (or other mushrooms of choice (see notes))
• 3 tbsp sugar
• 2-3 tbsp soy sauce (, see notes)
• 2 tsp dark mushroom soy sauce (, optional for colour (see notes))
• 3 tbsp calamansi juice (or lemon juice)
• 5 cloves garlic (minced)
• 1 head garlic (, minced (for crispy garlic))
• 1/4 cup distilled white vinegar
• 1/2 red onion (diced)
• 1-2 tsp sugar (adjust to taste)
• 1 red chili (sliced)
• Freshly ground pepper
• Chili Oil Sinangag
• Sliced tomatoes

Preparación

1. 1

   Marinate the mushrooms: In a bowl, mix the marinade ingredients together until the sugar is diluted in the liquid. Add in the mushrooms and mix until well coated in the marinade. Leave to marinade for at least 25-30 minutes in the refrigerator.

2. 2

   You can also leave the mushrooms to marinate overnight.

3. 3

   Prepare the vinegar: mix everything in a small bowl. Taste the vinegar and feel free to adjust depending on your preference. You can add more sugar to counter the acidity. Leave the onions to sit in the vinegar.

4. 4

   While the mushrooms are marinating, heat a large pan over medium high heat. Add in some oil. Add in the minced garlic. Cook over medium to medium low heat until the garlic starts to turn golden brown Turn off the heat and remove the garlic so these do not overcook and burn. Set the garlic aside.

5. 5

   You can also cook the sinangag or garlic fried rice before the tapa. See my chili oil fried garlic rice recipe here or regular garlic rice recipe here.

6. 6

   Cook the mushroom tapa: In the same pan over medium high heat, place the mushrooms and the remaining liquid/marinade. Cook over medium heat for 10-15 minutes until the liquid has reduced and the sugars start to glaze and coat the mushrooms. Once the liquid has complete evaporated, turn off the heat.

7. 7

   Serve and enjoy the mushroom tapa with rice, vinegar, fried rice, and some sliced tomatoes if desired. Top the crispy garlic over your mushrooms and rice. I like to stuff my rice in a bowl and flip it over a plate to create a dome shape.

8. 8

   Top the crispy garlic over your mushrooms and rice. Soak the mushrooms in the vinegar and then get a generous scoop of that rice and those crispy garlic bits!