Wineshark Cooking Class - Sauteed new potatoes with mushroom

Ingredients (for 4):

• Jazzy potatoes - 8 
• Bura Shimeji mushroom - 60 g
• Eringi mushroom - 60 g
• Honshi mushroom - 60 g
• Maitake mushroom - 60 g
• Butter - 20 g
• Garlic - 2 cloves
• Parsley - 1 pinch
• Salt - 1 pinch
• Black pepper finely - 1 pinch

Procedures:

1. Wash the potatoes to remove the dirt and then cut into quarters with skin, washing away the starch on the flesh.

2. Saute the potatoes with butter, continuously toss and flip the potatoes until it softens and the skin starts to wrinkle. Remove and put on wire mesh to drip away the oil.

3. Cut the mushroom into similar length.

4. Saute the mushroom with butter, continuously toss under high heat.

5. When the mushroom gives good fragrance, add back the potatoes to cook together briefly.

6. Create a small space and add in the finely chopped garlic and when fragrant mix well with potato and mushroom. 

7. Add the parsley, then season with salt and black pepper finely.