Mushrooms Mayo Sauté

Ingredients: 2 small servings

  • 3 Tbsp Kewpie Mayonnaise
  • 2 king trumpet mushrooms
  • 1/2 pk (approx 2 oz) Maitake (hen of the woods) mushroom
  • 3 asparagus
  • 3 slices bacon, sliced into 1/2”
  • salt


  1. Cut the king trumpet mushrooms into half lengthwise, then slice vertically. Break the Maitake mushroom into bite-sized pieces. Set aside.
  2. Break off any tough, white bottoms from the asparagus spears. Discard them. Cut the spears into 2” pieces.
  3. In a pot, boil water and branch the asparagus. Set aside.
  4. In a frying pan, add half of the mayonnaise and cook over medium heat. Add all of the mushrooms and cook them for a minute.
  5. Add the asparagus, bacon and the rest of mayonnaise and cook for another minute. Salt to taste and serve hot.
Kewpie Mayonnaise 500g (Product of Japan)