THINKING of what to serve for Christmas Dinner or Noche Buena that’s out of the ordinary? Classics are still the best options, but you can add unique twists to them to make them fresh, new and contemporary. How about button mushrooms? Brilliant!
Button mushrooms make dishes more delicious, extra nutritious and excitingly enjoyable for the family. They boast of a rich, earthy umami taste and meaty texture, and come packed with protein, minerals and antioxidants. So they are used to complement any dish in hotels, restaurants, resorts, cafés, even carinderias and private homes.
“Mushrooms are natural flavor enhancers. Whatever variety, their robust flavors and textures make them a versatile pantry must-have. Whether used as a practical non-meat substitute or combined with other main ingredients like meat, vegetables or seafood, mushrooms can make any dish more satisfying and enjoyable to eat,” says Fly Ace Corporation group product manager for canned fruits and vegetables Marilou Acuña.
Jolly, the No. 1 canned mushroom brand in the country, is sharing two easy-to-prepare recipes that give classic Filipino dishes a new appetizing twist that the family is sure to love—Jolly Pork Adobo with Mushrooms and Jolly Chicken Afritada with Mushrooms. These are perfect for the holiday table!
Just always remember the basic ratio—1 can of Jolly Mushrooms + 1/2 kg. of pork or chicken—and you’re good to go.
JOLLY PORK ADOBO WITH MUSHROOMS
1 400-gram can Jolly Whole Mushrooms, drained
500 grams pork belly, adobo cut
2-3 Tbsps. canola oil
1 pc. red onion, chopped
1 head garlic, minced
1/2 cup soy sauce
1/4 cup vinegar
1 cup water
1 tsp. whole peppercorns
2 pcs. bay leaf
1. Heat oil in a pan. Pan-fry pork for 10 to 15 minutes or until light brown on all sides. Remove excess oil.
2. Add onion and garlic, and sauté until fragrant.
3. Add soy sauce, vinegar and water. Let mixture simmer without cover for 30 to 45 minutes. Add water if it becomes too dry.
4. Add peppercorns, bay leaf and Jolly Mushrooms. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.
Makes 6 to 7 servings.
JOLLY CHICKEN AFRITADA WITH MUSHROOMS
1 Tbsp. canola oil
500 grams chicken, cut into 8 to 10 pieces
2-3 pcs. bay leaf
4-5 cloves garlic, minced
1 pc. onion, chopped
1 cup tomato sauce
1 cup water
1 tsp. ground pepper
1 tsp. fish sauce
2 tsps. Jolly Tomato Paste
1 can Jolly Whole Mushrooms, 400 grams, drained
1 pc. green bell pepper, cut into strips
1 pc. carrot, cut into cubes
1. Heat oil in a pan. Pan-fry chicken for 10 to 15 minutes or until brown. Remove excess oil.
2. Add bay leaves, garlic and onion. Sauté until fragrant.
3. Add tomato sauce, water, pepper, fish sauce, tomato paste, Jolly Whole Mushrooms, bell pepper and carrots. Stir well.
4. Let it simmer, with pan covered, for about 15 to 20 minutes or until chicken is tender. Add water if sauce becomes too thick.
Makes 7 to 8 servings.
