"Maitake mushrooms and potatoes fried in butter and soy sauce" recipe! Chewy Maitake mushrooms with Hokuhoku potato butter soy sauce

Introducing the recipe for "maitake mushrooms and potatoes fried in butter soy sauce" that combines maitake mushrooms and potatoes and seasons with butter soy sauce.

Stir-fried Maitake mushrooms and potatoes with butter and soy sauce

Ingredients (for 2 people)

2 potatoes 1 tablespoon olive oil
Maitake mushroom 100g (3.53oz)
Salt and coarse black pepper, a little butter 15g (0.53oz)
1 tablespoon soy sauce

How to make maitake mushrooms and potatoes fried in butter and soy sauce

Preparation: Wash the potatoes, cut them into small bite-sized pieces, put them in a heat-resistant container, wrap them, and heat them in a microwave oven at 500W for 4 minutes. Keep it soft enough for toothpicks to pass through.


Heat the olive oil in a frying pan and fry the potatoes.


When the potatoes start to color, add the loosened Maitake mushrooms.


When the Maitake mushrooms are tender, add butter and entangle them all over, then sprinkle with soy sauce to turn off the heat and soften the whole. Add salt to taste and finish. Take on a plate and sprinkle with coarsely ground black pepper.

What is the taste of maitake mushrooms and potatoes fried in butter and soy sauce?

The fragrant and rich flavor of butter soy sauce is accented by spicy black pepper. You can also enjoy the contrast with the combination of soft potatoes and chewy Maitake mushrooms. In addition, the thin part of Maitake mushrooms has a strong taste, and the center of potatoes is rather thin. It is also characterized by its changing and timeless taste.