Anchovy Mushroom Potatoes" No measuring required, easy recipe!

Leave the seasoning to the anchovies in this easy recipe. Introducing "Anchovy Mushroom Potatoes". No need to measure seasonings.

Material ( For 2 persons )
potato (Solanum tuberosum)	3 medium size
brown beech mushroom (Hypsizygus marmoreus)	2 bags
hen-of-the-woods (species of polypore mushroom, Grifola frondosa)	1 bag
anchovy	1 can
black pepper (Piper nigrum)	proper quantity

Leave the seasoning to the anchovies in this easy recipe. Introducing "Anchovy Mushroom Potatoes". No need to measure seasonings.

Anchovy Mushroom Potatoes

Ingredients

3 medium-sized potatoes
2 bags of shimeji mushrooms
1 bag maitake mushrooms
1 can anchovies
Black pepper to taste

Directions

1. remove any stones from the mushrooms and break them up. Break anchovies into small pieces with chopsticks.


Peel potatoes and cut into bite-sized pieces. The key is to cut them into bite-sized pieces so that they are as evenly sized as possible.


Place potatoes in a heatproof container, cover with plastic wrap, and microwave at 500W for 4.5 minutes. If the potatoes are still hard, add more heat while keeping an eye on them.

Add about 2 teaspoons of anchovy oil to a frying pan and saute the mushrooms over medium heat.


5. add the potatoes and anchovies to the pan and sauté together. When all are well blended, turn off the heat and sprinkle with black pepper.

How do anchovy mushroom potatoes taste?

The natural sweetness of the hunky potatoes and the saltiness of the anchovies are a perfect match. Mushrooms add a rich flavor. The tangy black pepper adds a nice kick to the dish.


Its addictive flavor makes it a perfect snack with beer or wine. The potatoes make this dish very satisfying.