Bunashimeji and Spring Vegetable Potato Salad

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Freshen up your day with this delicious Potato Salad!


1 Package (100g)  Eryngii (King Trumpet) 
1 Package (100g) Bunashimeji 
1 large Potato 
1/3 large Carrot
2 Stocks Asparagus
3 Tbsp canned corn 
1/2 can Tuna 
3 Tbsp Mayonnaise 
Salt and Pepper, to taste


  1. Cut Eryngii (King Trumpet) into small portions and cut the base off of Bunashimeji and divide into small portions. In addition, slice carrot and asparagus diagonally into small portions. 
  2. In a frying pan, add a little water and steam mushrooms, carrots and asparagus until tender. 
  3. Peel potatoes and cut into 1-inch cubes and boil until easily pierced with a fork and them briefly mash the potatoes.
  4. Add all ingredients together and season with salt and pepper.

Recipe adapted from www.hokto-kinoko.co.jp