Philippines World Record: Largest serving of sautéed mushrooms

4to40.com September 5, 2016 World Records 3,042 Views

Pasay City, Philippines – September 4, 2016 – During the third day of History Con at the World Trade Center in Pasay City and in partnership with History Channel, Jolly mushroom brand and Fly Ace Corporation were able to serve 341 kg serving of sautéed mushrooms, thus setting the new world record for the Largest serving of sauteéd mushrooms.

Mushroom brand Jolly and food and beverage brand Fly Ace Corporation made history as it set the first world record for the largest serving of sautéed mushrooms at History Con Manila.

Photo: Mushroom brand Jolly and food and beverage brand Fly Ace Corporation made history as it set the first world record for the largest serving of sautéed mushrooms at History Con Manila.

The Guinness World Records world record for the largest collection of mushroom-related items belongs to Shara Hoffman (USA), with 263 different mushroom-related items, which she has been collecting since 2000.

Guinness World Records also recognized the world record for the longest edible mushroom; it measures 59 cm (1 ft 11.28 in) and is a Pleurotus eryngii grown by HOKUTO Corporation (Japan). The mushroom was measured at Mushroom Research Laboratory of the company, in Nagano, Nagano, Japan, on 25 July 2014.e

The dish took around two hours to finish and used over 1, 500 cans of mushrooms sautéed with 8 kg of garlic, 8 kg butter, 24 liters of oyster sauce, 8 liters of oil, 1.6 kg of salt, and 0.48 kg of black ground pepper, The InterAksion reports.

Sixty students under the supervision of Chef Winston Luna of Chefwix Catering Services prepared the huge dish, which was judged as delicious by spectators who got to eat the buttery and garlicky mushrooms.

Sharing how the brand prepared for the world record attempt, Marilou Acuna, Jolly Mushrooms’ Senior Product Manager told InterAksyon, “We prepared for two months. We had testings; time and motion study; and we collaborated with Jolly University students and partners from Center for Culinary Arts, as well as other partners to come up with this.”