Potato and Shimeji Mushroom Sauté with Mayonnaise. Great recipe for Potato and Shimeji Mushroom Sauté with Mayonnaise. I wanted to cook a quick and easy appetizer with the ingredients in my fridge. Microwave the potato until it's cooked through, but still a bit firm.
Add a little oil if needed.
Saute them until the water is dried up and the mushrooms are done.
It takes a couple of minutes.
You can cook Potato and Shimeji Mushroom Sauté with Mayonnaise using 7 ingredients and 4 steps. Here is how you cook it.
Ingredients of Potato and Shimeji Mushroom Sauté with Mayonnaise
- You need 1 of Potato.
- It's 1/2 of packet Shimeji mushrooms.
- Prepare 1 dash of Salt.
- You need 1 pinch of Black pepper.
- You need 4 of heaping teaspoons Mayonnaise.
- Prepare 2 tsp of Olive oil or vegetable oil.
- Prepare 1 of Parsley (optional).
Now add the finely chopped parsley, salt, black pepper and mayonnaise. Add the potatoes and stir carefully to avoid them from breaking. How to Cook Shimeji Mushroom and Potato Pie. Fill a pot halfway with water, salt it and heat it.
Potato and Shimeji Mushroom Sauté with Mayonnaise step by step
- Peel the potato, chop roughly, and soak in water. Drain but keep them slightly wet, cover with plastic wrap and microwave for 2 1/2-3 minutes..
- Heat oil in a pan, add the potato from Step 1, and stir-fry until crispy. Crumble in the shimeji mushrooms with the stems removed..
- Stir-fry over high heat, pour in the mixture of salt, pepper, and mayonnaise then turn down the heat. When the potato pieces are coated with sauce, turn off the heat and sprinkle with parsley..
- Serve onto a plate and it's done..
Heat the olive oil in a pan over low heat and add the onion. Add the eggs to a bowl and whisk them. Cut potatoes in half (or quarters if potatoes are larger). Place in a Dutch oven with water to cover; bring to a boil over high heat. Add the remaining mushrooms and shallots.
