Make your meals extra special by simply adding 1 can (400g) of Jolly Whole Mushroom, and be amazed at how these mushrooms can jollify your daily recipes!

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

1. Heat oil in a pan. Pan-fry chicken for 10-15 minutes or until brown. Remove excess oil.
2. Add onion, garlic and bay leaves. Sauté until fragrant.
3. Add JOLLY WHOLE MUSHROOMS, carrots, green bell pepper, tomato paste, tomato sauce, water, ground pepper and fish sauce. Stir well.
4. 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

1. Heat oil in a pan. Pan-fry pork for 10-15 minutes or until pork is light brown on all sides. Remove excess oil.
2. Add onion and garlic, sauté until fragrant.
3. 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.
4. Add. Continue simmering until pork is tender and sauce is reduced. Adjust seasoning if needed.

Number of servings: 6-8 servings