Daily “ulam” recipes turn mush-delicious with Jolly Mushroom

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Jolly Mushroom makes daily “ulam” mush-delicious


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.


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






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




  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







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



  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


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