Hokuhoku Kori Kori "Potato & Shimeji Mayo Stir Fry" Recipe!

A recipe for "stir-fried potatoes and shimeji mushrooms" that uses potatoes and shimeji mushrooms and is seasoned with mayonnaise. You can enjoy the chewy texture of potatoes and crispy shimeji mushrooms.

Material ( For 2 people )
Potatoes	150g (5.29oz)
Shimeji mushroom	1/2 share
Salt and black pepper	Appropriate amount
mayonnaise	1 tablespoon
Olive oil	2 tsp

A recipe for "stir-fried potatoes and shimeji mushrooms" that uses potatoes and shimeji mushrooms and is seasoned with mayonnaise. You can enjoy the chewy texture of potatoes and crispy shimeji mushrooms.

Stir-fried potatoes and shimeji mushrooms with mayonnaise

Ingredients (for 2 people)

Potato 150g (5.29oz)
1/2 shimeji mushroom, salt and black pepper, 1 tablespoon mayonnaise
2 teaspoons of olive oil

How to make

Boil the potatoes in a microwave or in a pan and slice them into 1 cm pieces.


Heat the olive oil in a frying pan and bake the potatoes on medium heat until both sides are colored.


Cut the stones, add the loosened shimeji mushrooms, and fry.


When the shimeji mushrooms are soft, reduce the heat to low, add mayonnaise and mix. Once it is familiar to the whole, add salt to taste and add black pepper to finish.

What is its taste?

Boiled and baked potatoes have a crispy surface and a chewy texture inside. The shimeji mushrooms, which are crunchy and juicy, go well with this! By wearing a thin mayonnaise, each texture will be more accentuated. It's a simple but delicious recipe.