Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, potato, mushroom and bok-choy sauté with mustard sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Potato, mushroom and bok-choy sauté with mustard sauce is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Potato, mushroom and bok-choy sauté with mustard sauce is something that I have loved my whole life. They’re nice and they look wonderful.
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 begin with this recipe, we must 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 it.
The ingredients needed to make Potato, mushroom and bok-choy sauté with mustard sauce:
- Get small russet potatoes
- Get mushrooms
- Make ready Bok-choy
- Make ready ☆1/2 TBSP soy sauce
- Get ☆1/2 TBSP hondashi
- Get ☆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.
Instructions 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 is going to wrap this up for this exceptional food potato, mushroom and bok-choy sauté with mustard sauce recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
