Marco Lobregat Makes Us Recipes for The Buzzed@4 #BeerBaconShrooms Pop-up

April 14, 2015

If anyone knows mushrooms well, it’s Marco Lobregat. He is one of the faces behind Ministry of Mushrooms, a business-turned-advocacy, that is all about the prized fungus and farming it sustainably in the Philippines. After coming back home from stints abroad, he decided to grow mushrooms on a whim, and it turned into a full-fledged business. Three years on, Marco has turned the business into a passionate advocate for all things mushroom and all things local, focusing on many aspects from pairing suppliers and farmers to restaurants, to setting up events like Mushrooms Go Pink, to create awareness for even more causes.


Next week on April 25 at 4pm, Marco, along with the guys behind Mr. Delicious, Perfect Mushrooms, Trigo and Craft Point Brew, will be holding Buzzed@4, which will celebrate all things beer bacon and shrooms. Beers will be served cold and the food seriously delicious. The event, which will be held at 109 Boiler Room is all about collaborations: Jeremy Slagle of Mr. Delicious will be making a smoked pork chili with Craft Point’s Liberation Ale, and burgers with Perfect Mushrooms’ oyster mushrooms on a bun by Trigo.


Marco shared with us some of the recipes he’ll be churning out during the event, also using ingredients from Mr Delicious, Perfect Mushrooms and Trigo, and paired with Craft Point’s ales. Make them below, or drop by Buzzed@4 to get even more serious treats.

1. Bacon Shroom Crisps


Total Time: 15 minutes
Yield: 15 crostinis


  • 500g Mr. Delicious bacon
  • mixed fresh, locally grown oyster mushrooms from Perfect Mushrooms together with a mix of what you can find in the your local supermarket (white button, swiss brown, shimeiji, wood ear)
  • 6 shallots or 2 red onions
  • Trigo PH parmesan chips
  • cream cheese
  • spring onions, chopped


  1. Fry bacon until lean meat is crisp. Set aside to cool and then chop.
  2. Keep bacon oil
  3. Make a mushroom duxelle with shallots, butter and mushroom.
  4. Place duxelles, bacon, cream cheese in a bowl and mix well with some bacon oil.
  5. Place mixture on top of Trigo’s Parmesan Crisps.
  6. Toast each completed crostini for under a minute, then garnish with spring onions and serve.

2. Chicken and Mushroom ala King Tartlets


Total Time: 20 minutes
Yield: 15 tartlets, estimated


  • 1 pack wanton wrappers
  • 3 chicken breasts
  • mixed fresh, locally grown oyster mushrooms from Perfect Mushrooms together with a mix of what you can find in the your local supermarket (white button, swiss brown, shimeiji, wood ear)
  • 1 half each red and green pimiento peppers, chopped (under a cup)
  • 1 onion
  • 1/2 cup cooking cream
  • 1/2 cup chicken stock
  • butter
  • 2 tsp paprika
  • salt & pepper, to taste
  • 2 tbsp flour


  1. Line mini cupcake baking pan with butter. Brush wanton wrappers with some butter as well and form in the mini cupcake pans then bake for around 15 minutes until crisp.
  2. While waiting for tartlets, coat chicken breasts in salt, pepper and paprika then pan fry in butter. When cooked thoroughly, flake and set aside.
  3. Using the same pan, sauté onion, mushrooms and pimientos with some butter.
  4. Place back flaked chicken.
  5. Add some flour to thicken.
  6. Add chicken stock.
  7. Add cream.
  8. Adjust to desired thickness and flavor.
  9. Place chicken ala king in tartlets and serve hot.

Have you had mushrooms grown in the Philippines? Would you join the shroom movement? Tell us below!

Pamela Cortez Pamela Cortez

Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.

3 comments in this post SHOW

3 responses to “Marco Lobregat Makes Us Recipes for The Buzzed@4 #BeerBaconShrooms Pop-up”

  1. Melody Buendia says:

    excited to try this at home!!

  2. GRACE says:

    Before, I don’t like eating mushrooms but with this innovative recipes Mr. Lobregat made, maybe it’s high time for me to start loving them! Way to go Marco!

  3. disqus_vU1klyrdjb says:

    It’s mushroom season in the Cordilleras now! Free Boletes and Chanterelles if you wake up early enough

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