Mushroom Potato Salad" - a delicious and easy recipe!
|Material ( For 2 persons )|
|Potato medium size||three (used in legal documents)|
|brown beech mushroom (Hypsizygus marmoreus)||1 bag|
|hen-of-the-woods (species of polypore mushroom, Grifola frondosa)||1 bag|
|soy sauce||2 teaspoons|
|sesame oil||1 teaspoon|
|white sesame seeds||1 teaspoon|
The classic potato salad with carrots, cucumbers, onions, etc. is rearranged with mushrooms. Here is a simple recipe for "Mushroom Potato Salad.
Mushroom Potato Salad
Ingredients3 medium-sized potatoes
1 bag shimeji mushrooms
1 bag maitake mushrooms
3 tablespoons mayonnaise
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon white sesame seeds
Directions1) Remove any stones from maitake and buna shimeji mushrooms and break into pieces. 2) Peel and cut potatoes into bite-sized pieces (try to keep them about the same size to prevent uneven cooking).
Peel potatoes and cut into bite-size pieces (as close to the same size as possible to prevent uneven cooking).
Place potatoes in a heatproof container, cover with plastic wrap, and microwave at 500W for 4 minutes. After cooking, pat dry with kitchen paper.
Mash the potatoes roughly with a masher or spoon.
In a frying pan, add sesame oil and sauté the buna shimeji mushrooms and maitake mushrooms over medium heat. When they begin to soften, add soy sauce and turn off the heat when the flavors are well blended.
Add (5), mayonnaise and white sesame seeds to the mashed potatoes and stir to combine.
How does the mushroom potato salad taste?The natural sweetness of potatoes, the mild richness of mayonnaise, and the flavor of mushrooms spread together. It has a Japanese taste with the savory saltiness of soy sauce and sesame seeds. The potatoes are coarsely mashed to give the dish a smooth texture with a crunchy texture, making it even more satisfying.
This dish is recommended when you are tired of the usual potato salad. It is also delicious with enoki mushrooms, shiitake mushrooms, or other mushrooms of your choice.