Adobadong Mushrooms Con Smoked Kielbasa Is Your Leveled-Up Pulutan

4 months ago

Adobong Mushrooms with Smoked Kielbasa

Tired of the usual sautéed mushrooms as a last minute pulutan idea? Why not level it up with Delimondo’s Smoked Kielbasa? The meatiness of the smoked sausage can bring so much more to the plate when combined with the umami-rich mushrooms. Want to take it up a notch? Sprinkle in some attitude with a slight kick of brandy.


Makes 6-8 servings

3 Tbsps Olive oil, divided
2 Delimondo Smoked Kielbasa, sliced diagonally
1 Tbsp Butter
2 Tbsps Finely chopped garlic
1 Tbsp Finely chopped celery
2 cans (400g) Whole button mushrooms, drained
1 Tbsp Spanish paprika
1 Tbsp White wine vinegar
½ tsp Salt
½ tsp Ground black pepper
1 Bay leaf (laurel)
1 tsp Liquid seasoning
2 Tbsps Brandy

  1. Heat a tablespoon of olive oil in a pan over medium heat. Add the Delimondo Smoked Kielbasa and sauté until cooked. Remove from the pan and set aside.
  2. Using the same pan, add remaining olive oil and melt the butter. Sauté garlic until golden brown, then add celery.
  3. Next, add mushrooms and cook to heat through. Season with Spanish paprika, wine vinegar, salt, ground black pepper, bay leaf, and liquid seasoning. Sauté some more until mushrooms have soaked in the sauce.
  4. Put back the Kielbasa. Drizzle brandy all over the mushrooms and sausage, then simmer for a few more seconds. Serve immediately.

Recipe by Chef Gene Gonzalez
Photographed by Miguel Abesamis of Studio 100


Try these incredible dishes made with Delimondo products:
Baked Mussels in Taba ng Talangka
Bacon, Mushroom, and Spinach Quiche
Senate Bean Soup
Catalan Seafood Soup

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