Jolly Mushroom makes daily “ulam” mush-delicious

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The country’s leading mushroom brand, Jolly Mushroom, brings new life to moms’ favorite recipes, transforming them into ‘mush-delicious’ home-cooked meals.

For the average Filipino home-cook, mushrooms are generally used for a limited number of dishes reserved only for special occasions. With Jolly Mushroom, moms can now incorporate mushrooms in their everyday cooking – a kitchen hack that can come in handy for meal preparation daily.



Moms can now ease into making more mushroom-based dishes and discover how mushrooms can shake up their culinary repertoire. By simply adding a 1 can (400g) of Jolly Whole Mushroom, moms can make any dish extra special and “mush-masarap” – making them “mush-madiskarte” in the kitchen.

Marilou Acuña, Fly Ace Corporation group product manager for Jolly Food Line, talks about this interesting kitchen discovery that can elevate any dish. “Jolly Mushroom can add depth and flavor to one’s cooking. It can be a hearty addition to your favorite ‘ulam,’ giving it an exciting twist for the whole family to enjoy.”

Jolly Mushroom is also making the transition easier by sharing new takes on recipes for Filipino classics like pork adobo, chicken afritada, and burger steak. More recipes that integrate mushrooms, such as pork giniling and chicken teriyaki, will be added to the brand’s YouTube channel in the coming months.

I cooked pork giniling uaing 1 can of Jolly Mushroom (Pieces and Stems)




Jolly Mushroom cans (whole mushrooms, and pieces and stems) are available in leading supermarkets nationwide. For more information about the brand, visit Jolly Eats on Facebook and  YouTube, and get access to tips and ideas on how to use Jolly Mushroom in your everyday cooking.


Daily “ulam” recipes with Jolly Mushroom


MUSH CHICKEN AFRITADA

Ingredients

1 can (400g) JOLLY Whole Mushrooms 400g, drained
1 tablespoon oil
½ kilogram chicken, cut into 8 pieces
1 piece onion, chopped
4-5 gloves garlic, minced
2-3 pieces bay leaves
1 piece carrots, cut into cubes
1 piece green bell pepper, sliced diagonally
1 cup tomato sauce
1 cup water
1 teaspoon ground pepper
1 teaspoon fish sauce
2 teaspoons Jolly Tomato Paste

Procedure

Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
Add onion, garlic and bay leaves. Sauté until fragrant.
Add JOLLY WHOLE MUSHROOMS, carrots, green bell pepper, tomato paste, tomato sauce, water, ground pepper and fish sauce. Stir well.
Let it simmer for about 15-20 minutes or until chicken is tender. Add water if the sauce becomes too thick.

Number of servings: 7-8 servings



MUSH PORK ADOBO

Ingredients

1 can (400g) JOLLY Whole Mushrooms, drained
½ kilogram pork belly, adobo cut (about 2 inches thick)
2-3  tablespoons oil
1 piece onion, chopped
1 head garlic, minced
1/2 cup  soy sauce
1/4 cup vinegar
1 cup     water
1 teaspoon  peppercorns
2 pieces bay leaf or laurel leaf

Procedure

Heat oil in a pan. Pan-fry pork for 10-15 minutes or until pork is light brown on all sides. Remove excess oil.
Add onion and garlic, sauté until fragrant.
Add JOLLY WHOLE MUSHROOMS, soy sauce, vinegar, water, peppercorns and bay leaves; let it simmer for 30-45 minutes.  Add water if it becomes too dry.
Add. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.

Number of servings: 6-8 servings


Happy eating!

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