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  • Jeeca Jeeca
  • - July 24, 2021
  • - 5:58 am

Mushroom Tapsilog (Filipino Mushroom Tapa)

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Growing up in the Philippines, I would have garlic rice or ‘sinangag’, as we call it, with ‘ulam’ or viand for breakfast. This usually pairs well with some fried or scrambled egg, that was one of my staples growing up. Tapsilog is a very famous Filipino dish. Tapa (‘tap’), usually cured meat, is served with sinangag (‘si’) or garlic rice and an egg (‘itlog’ = log). 

This is a Vegan Mushroom Tapsilog made with oyster mushrooms cooked down in a savoury, sweet, and tangy sauce, that’s also easily adjustable depending on your taste!

A plate with vegan mushroom tapa, scrambled tofu "egg", sinangag or fried garlic rice and sliced tomatoes

WHAT IS “TAPA” & “TAPSILOG”?

Tapa is cured meat in Filipino cuisine. Beef is traditionally used to cook tapa. Tapsilog is bascically tapa (‘tap’) is served with sinangag (‘si’) or fried garlic rice and an egg (‘itlog’ = log). There is also Tocilog–that’s tocino (‘to’) and the rest being sinangag (‘si’) or fried garlic rice and an egg (‘itlog’ = log).

MUSHROOMS FOR THIS RECIPE

I love oyster mushrooms for their texture! These are also the mushrooms I used for my tocino recipe.

Fresh brown oyster mushrooms for the mushroom tapa

MARINADE

  •  sugar adjust according to desired sweetness
  •  soy sauce adjust to taste
  • dark soy sauce optional for colour
  • calamansi juice or lemon juice, adjust to desired acidity
  • garlic, minced
  • Dash of black pepper

Full recipe is below!

Fresh oyster mushrooms in a bowl with the tapa marinade

While the mushrooms marinate, you can cook the rest of the other parts of Tapsilog–such as the sinangang (fried garlic rice) and the “egg” (itlog, “log”).

Scrambled tofu "egg" in a non-stick pan

You can get my sinangag or fried garlic rice recipe here.

Fried garlic rice or sinangag in a bowl

COOKING THE MUSHROOM TAPA

I basically used the same pan to cook down the mushroom tapa.

In the same pan over medium high heat, place the mushrooms and the remaining liquid. Cook over medium heat for 10-12 minutes until the liquid has been absorbed or has evaporated and mushrooms are cooked.

Marinated mushroom tapa cooked in a non-stick pan with the leftover sauce

Marinated mushroom tapa cooked in a non-stick pan with the leftover sauce

Marinated mushroom tapa cooked in a non-stick pan until lightly browned

ASSEMBLING YOUR BOWLS TO MAKE SOME TAPSILOG!

ENJOY WITH: SLICED TOMATOES AND VINEGAR

For the vinegar, I simply mixed some chopped red onions and a bit of sugar (to balance out acidity) with my cane vinegar.

OTHER FILIPINO RECIPES YOU MIGHT LOVE:

  • Adobo
  • Tokwa’t Baboy
  • Filipino Kaldereta or ‘Meat’ Stew
  • Mushroom Tocino
  • Filipino Fried Garlic Rice
  • Filipino Lumpiang Gulay or Fried Vegetable Spring Rolls
  • Filipino “Pork” Barbecue
  • Crispy Tofu Sisig
  • Tofu and Mushroom Salpicao

Vegan Mushroom Tapsilog (Filipino Mushroom Tapa)

5 from 2 votes
Growing up in the Philippines, I would have garlic rice or 'sinangag', as we call it, with 'ulam' or viand for breakfast. This usually pairs well with some fried or scrambled egg, that was one of my staples growing up. Tapsilog is a very famous Filipino dish. Tapa ('tap'), usually cured meat, is served with sinangag ('si') or garlic rice and an egg ('itlog' = log). This is a Vegan Mushroom Tapsilog made with oyster mushrooms cooked down in a savoury, sweet, and tangy sauce, that’s also easily adjustable depending on your taste!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 10 mins
Cook Time 15 mins
Marinate Time 15 mins
Total Time 40 mins
Course Breakfast, Main Course
Cuisine Asian, Filipino, Southeast Asian
Servings 2
Calories 259 kcal

Ingredients
 
 

Mushroom Tapa (“Tap”)

  • 1/2 lb fresh oyster mushrooms , see notes

Mushroom Marinade

  • 2-3 tbsp sugar adjust according to desired sweetness
  • 1-3 tbsp soy sauce adjust to taste (see notes)
  • 1.5 tsp dark soy sauce optional for colour
  • 2-3 tbsp calamansi juice or lemon juice, adjust to desired acidity
  • 4 cloves garlic minced
  • Dash of black pepper

Sinangang or Fried Garlic Rice (“Si”)

  • You can get my fried garlic rice recipe here

Tofu Scramble (“Log”)

  • 9 oz extra firm tofu (tokwa) pressed and drained
  • 1 tbsp neutral oil
  • 1 tbsp onion diced
  • 1 1/2 tsp nutritional yeast optional
  • 1/2 tsp black salt or sub for regular (adjust to taste)
  • 1/2 tsp turmeric powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin powder
  • Dash of black pepper
  • Sprinkle of liquid aminos or soy sauce to taste

To Serve

  • Cane vinegar or distilled vinegar with chopped red onions and sugar, to taste
  • Rice or Fried Garlic Rice , sinangag or fried garlic rice recipe here
  • Chopped fresh tomatoes
  • Tofu scramble

Instructions
 

  • 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. You can leave this to marinate for 10-15 minutes or even overnight (make sure to refrigerate it!).
  • While the mushrooms are marinating, heat a large pan over medium high heat. Add in some oil. At this point, you can cook the sinangag or garlic fried rice first. Afterwards, you can then cook the tofu scramble.
  • To cook the tofu scramble: Sauté the onions in the pan with some oil until tender. Add in tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the tapa.
  • To cook the mushroom tapa: In the same pan over medium high heat, place the mushrooms and the remaining liquid. Cook over medium heat for 10-12 minutes until the liquid has been absorbed or has evaporated and mushrooms are cooked.
  • To serve: You can slice some tomatoes. Serve your tapa with the fried garlic rice, tofu scramble, and tomatoes (if using) You can also just have your mushroom tapa with plain rice!
    For the vinegar, I simply mixed some chopped red onions and a bit of sugar (to balance out acidity) with my cane vinegar.

Notes

SOY SAUCE

  • Filipino Tapa is traditionally made by curing beef with salt and letting it dry (like beef jerky) so it’s traditionally salty.
  • I used 3 tbsp soy sauce to start for mine because I like mine salty enjoyed with the vinegar for dipping, and rice.
  • If you want to eat this as-is without rice or have it mixed in with wraps or even salads, I recommend to start with 1.5 tbsp soy sauce first for the marinade. Then you can taste it after cooking and once the mushrooms have absorbed the flavours to see how you like it.
  • You can always season the mushrooms with more soy sauce if needed.
 

OYSTER MUSHROOMS & OTHER SUB

  • I find that oyster mushrooms have the best texture for this recipe. If you don’t have access to fresh oyster mushrooms, feel free to use other mushrooms of choice.
  • If using other mushrooms, you can slice or break them apart into smaller pieces.
You can even substitute the mushrooms with plant-based meat substitutes such as the following:
(these are affiliate links)
  • Soy curls
  • Soy chunks
  • Vegan meat substitute
 
If using plant-based meat subs, you can rehydrate these in hot water until double in size, squeeze out the water, and then marinate with the sauce. Stir-fry these like you would for the mushrooms.

NUTRITIONAL INFO

Serving: 1serving | Calories: 259kcal | Carbohydrates: 28g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 2443mg | Potassium: 844mg | Fiber: 4g | Sugar: 16g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 5mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 4 Comments

  1. Adrienne 25 Aug 2021 Reply

    5 stars
    This was absolutely delicious! I’m putting it into my dinner meal rotation.

    1. Jeeca 26 Aug 2021 Reply

      Glad you liked it! Thank you Adrienne 🙂

  2. Kara 9 Sep 2021 Reply

    5 stars
    Loved this! The mushrooms were so good and it was easy to make.

    1. Jeeca 9 Sep 2021 Reply

      Thank you Kara! ◡̈

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Noodles The Foodie Takes Flight

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