Stir Fry Mushrooms with Mentaiko, Butter, and Japanese Mayo

Ground pork, braised belly, stewed knuckle,
That's all I've been eating these past few days, a true enemy of the piggy race.

Overwhelmed by all the meat and fatty skin, oh, not mentioning the thick layer of oil in between the tissues, now I'm yelling for mushrooms!!

Stir fry mushrooms with mentaiko, butter, and Japanese mayo -

Ingredients?

Small bundle of cinnamon cap mushroom/tea tree mushroom
Small bundle of enoki mushroom
1 to 2 tablespoons of unsalted butter
1 tablespoon of Japanese mayonnaise
1 small sac of mentaiko
Tiny bit of sea salt
Some dried seaweed flakes

How?

Remove the mentaiko roe from the thin tissue layer -

Remove the stems from the mushrooms,
Thoroughly rinse under water, pat dry, and set aside for later use.

Add 1 tablespoon of butter and 1 tablespoon of mayo to the pan,
Use 2 tablespoons of butter for larger portion of mushrooms,
Turn to medium high heat,
Add in the mushrooms and sprinkle some salt to bring out the moisture,
Cook till the mushrooms softened, about 2 minutes,
You might want to lower the heat a bit to prevent continuous boiling.

Mix in the mentaiko, combined well and cook for another 30 seconds,
Remove from heat and transfer onto a plate,
Sprinkle some dried seaweed flakes all over.

You can bake it instead of stir fry,
Just mix the butter, mayo, salt, and mentako together with preferred mushrooms,
I think about 400 degress Fahrenheits for 15 minutes should do the trick.

After devouring this plate of mushrooms,
I think it's time to get back on more pork goodies!

Cindy's Rating: 7