Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to prepare a special dish, potato, mushroom and bok-choy sauté with mustard sauce. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are fine and they look fantastic. Potato, mushroom and bok-choy sauté with mustard sauce is something which I’ve loved my entire life.
Cook pasta al dente in a large pot with salted water. Cut the stem of enoki and maitake. In a large pan, without any heat, drizzle olive oil and pour minced garlic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have potato, mushroom and bok-choy sauté with mustard sauce using 6 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Make ready 2 small russet potatoes
- Make ready 1 package mushrooms
- Make ready 2 bunches Bok-choy
- Prepare ☆1/2 TBSP soy sauce
- Make ready ☆1/2 TBSP hondashi
- Take ☆2 TBSP Dijon mustard
Add the potatoes and onions to a preheated skillet with olive oil. Cook undisturbed for a few minutes, so that the potatoes get nice and crisp at the bottom. Continue to cook until the potatoes are fully cooked through. Add the bok choy leaves, ginger, and garlic, and stir.
Steps to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Wash bok-choy and cut.
- Cut potatoes into thin strips
- Cut off the stems and wash mushrooms
- In a large pan, pour large amount of vegetables oil. Sauté potatoes with high heat until they get golden brown.
- Add bok-choy and mushrooms and sauté for 3 minutes.
- Add ☆sauce and sauté for an additional 2 minutes and enjoy!
Add ½ of the sauce to the pan (it will sizzle and spit, so stand back), stir, and turn off the heat. Add the remaining sauce to the pan and gently stir to combine. Remove the potatoes from the pot and put through a ricer. If you do not have a ricer, you can just mash the potatoes with a fork. Add a teaspoon or two of the half and half and the butter and mix to combine.
So that’s going to wrap it up for this special food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
