Mushroom--an underrated ingredient in Filipino cuisine. Why so? For the very fact that not a lot of supermarkets or groceries here in Manila sell fresh mushrooms. I have been to 2 SM branches and 1 Puregold branch for the past 2 days and neither of those groceries have fresh shiitake/ portabello/ king oyster mushrooms. I got even more ticked off when they offered me a canned mushroom by Jolly. Call me cocky or an ass but canned mushrooms seriously taste so bland and look really sad. Fresh mushrooms on the other hand, have always been much tastier--it has natural umami taste and it is much more nutritious nonetheless. I thought maybe I was looking in the wrong places. See when I initially tried this mushroom recipe (that I am about to unveil shortly) I went to Rustan's to buy those varieties of mushrooms. So this morning, off, I went to a Rustan's supermarket branch. And guess what I ended up buying---
Hahaha! After belittling the poor canned mushroom it seemed like I got a taste of my own medicine. I hate to say that I had no choice. I wondered why there was a major scarcity of fresh mushrooms around Manila--and then it dawned on me that a typhoon just recently hit our city. Deliveries were probably cancelled (you get the picture). So I settled for those guys up there. Good thing they were shiitake. Now lets get down to cooking (please see entry no.2).
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