Potato and Shimeji Mushroom Sauté with Mayonnaise

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. If the flavour is too light, you can adjust it with salt. This goes well with mustard powder. For 1-2 servings. Recipe by Iku..



1 serving
  1. 1 Potato
  2. 1/2 packet Shimeji mushrooms
  3. 1 dash Salt
  4. 1 pinch Black pepper
  5. 4 heaping teaspoons Mayonnaise
  6. 2 tsp Olive oil or vegetable oil
  7. 1 Parsley (optional)


  1. Add Photo

    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.

  2. Add Photo

    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.

  3. Add Photo

    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.

  4. Change

    Serve onto a plate and it's done.

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