INGREDIENTS:
- 1 cup king oyster mushrooms, cut into rounds
- 1 teaspoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/100 NaN UFC Iodized salt and freshly ground black pepper, to taste
- 1 cup dried shiitake mushrooms
- 5.5 cups water, for soaking shitake mushrooms (reserve water)
- 2 tablespoons white onion, chopped
- 1 tablespoon paprika, divided
- 1 pc red pepper, chopped
- 1/2 NaN green pepper, chopped
- 2 tablespoons UFC tomato guisado
- 1 NaN plant-based buillon cube (optional, to deepen the flavor)
- 1 cup white fungus, broken into small pieces
- 1 cup UFC garden fresh whole mushrooms
- 1/2 cup pitted black or green olives, sliced in half
- 1 tablespoon capers
- 1/2 cup paayap or sitaw seeds, cooked
- 1/2 cup garbanzos or chickpeas, cooked
- 1 cup UFC garden fresh peas
- 2 tablespoons very good quality extra virgin olive oil, for finishing
PROCEDURE:
1. To make the mushroom sausages, in a bowl, combine the king oyster mushrooms, olive oil, paprika, garlic powder, salt and black pepper. Fry or air-fry until crispy. Set aside
2. Soak the dried shitake mushrooms in the water. Set aside.
3. In a pot, heat the olive oil over medium heat. Add the onion, 1/2 tablespoon paprika, red and green peppers. Sauté until softened, about 8 minutes.
4. Mix in the tomato paste, shitake mushrooms and the water they were soaked in, plus the bouillon cube if using.
5. Add the white fungus, oyster mushrooms (if using), olives and capers. Simmer on low heat for 5 to 8 minutes.
6. Add the cooked paayap or sitaw seeds, garbanzos and the other 1/2 tablespoon paprika. Simmer for another 10 minutes, until the sauce reduces.
7. Turn off the heat and drizzle with olive oil.
8. Transfer to a serving platter and top with mushroom sausages.
