Jolly Mushrooms aspired to make culinary history by preparing the largest serving of sautéed mushrooms at History Con last August 27, 2016 at the World Trade Center in Pasay City. The country’s #1 mushroom brand, Jolly Mushrooms contain an impressive 14 mg of L-ergothioneine per 400g can, as tested by SGS, a leading inspection and certification company. L-ergothioneine is a powerful antioxidant which protects cells from within, boosts the immune system, and helps prevent future diseases.

“History-making has never tasted this healthy and delicious. Jolly and Fly Ace Corporation, together with our event partners, are extremely honored to initiate this ground-breaking attempt. We are hoping to set a first world record and spread the news of mushrooms’ health benefits all over the Philippines and the world,” said Fly Ace Corporation President Jun Cochanco.

Jolly’s first world record bid to cook the largest serving of sautéed mushrooms involved more than 300 kilos of Jolly Mushrooms. These were fired up in 10 cooking stations, which were manned by 70 students from the Center for Culinary Arts Manila, Far Eastern University, and La Consolacion. Executive Chef Winston Luna of Chefwix Catering Services supervised the team over two hours of non-stop cooking. The final mushroom dish output weighed 342 kilos, exceeding the minimum requirement of 300 kilograms.

While Chef Winston has managed preparing for a large number for banquets, this task proved to be different. They used the recipe designed by Chef Mitchie Sison. He says, “We used sauté because it is the best-tasting way to present the mushroom. We really want the mushrooms to be the superstar for this particular dish.”

Apart from promoting mushroom’s health benefits, the history-making activity also shines the spotlight on fresh Filipino culinary talents as well as the Filipino the virtue of bayanihan.

Here, some photos from the history-making event:

Students served the mushroom dish to an expectant audience

Jacquem Ruby of A+E networks, Ralph Rebulanan (Associate Product Manager), Marilou Acuna (Senior Product Manager), Elliz Conchanco (Fly Ace Director) and Peter Geronimo

Chef Winston with Senior Product Manager Marilou Acuna and Associate Product Manager Ralph Rebulan and the young chef history makers