Potato and Shimeji Mushroom Saute with Mayonnaise

1. 1

   Peel the potato, chop roughly, and soak in water.

2. 2

   Drain but keep them slightly wet, cover with plastic wrap and microwave for 2 1/2-3 minutes.

3. 3

   Heat oil in a pan, add the potato from Step 1, and stir-fry until crispy.

4. 4

   Crumble in the shimeji mushrooms with the stems removed.

5. 5

   Stir-fry over high heat, pour in the mixture of salt, pepper, and mayonnaise then turn down the heat.

6. 6

   When the potato pieces are coated with sauce, turn off the heat and sprinkle with parsley.

7. 7

   Serve onto a plate and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.