Mushroom & Potato Wellington With Shiitake Creamy Sauce

Mix well the egg yolk with the milk and set aside (egg-wash). Preheat the oven at 180˚C.

Heat oil in a frying pan, stir fry garlic and onion.

Add in shiitake mushroom and continue frying until it is slightly soft. Add in baby spinach and stir fry until it is wilted.

Season with AJI-SHIO® Flavoured Pepper and salt. Turn off the heat and then mix it well with the mashed potato.

Place a pastry sheet layering a loaf baking mold. Transfer the mashed potato mixture to the loaf baking mold and covered it with pastry sheet too.

Brush the top layer with egg-wash.

Bake it in the oven at 180˚C for 30 minutes or until the top parts is golden brown.

For creamy sauce, melt butter in a heated pan, sauté garlic and onion until fragrant.

Add in mushroom and continue to cook for 2 minutes. Add in cooking cream and water.

Simmer for 5 minutes or until the sauce is thicken. Add in dried oregano and season with AJI-SHIO® Flavoured Pepper.