Enjoy a gourmet experience with our Potato and Mushroom Wellington, expertly seasoned with AJI-SHIO^® for a burst of unique flavors. Wrapped in flaky pastry, this dish features a delectable blend of tender potatoes, savory mushrooms, and the perfect seasoning, creating a heavenly taste sensation in every bite.

Ingredients

Item	Cost
Eye Yolk	1
Fresh Milk	2 tbsp
Olive Oil	2 tbsp
Garlic, minced	3 cloves
Holland Onion, chopped	½
Shiitake Mushroom, sliced	150 g
Baby Spinach	100 g
AJI-SHIO® Flavoured Pepper	2 tsp
Salt	1 tsp
Russet Potato, boiled and mashed	300 g
Frozen Puff Pastry Sheet, defrost	2 sheets

INGREDIENTS (A): CREAMY SAUCE

Item	Cost
Unsalted Butter	2 tbsp
Garlic, minced	2 cloves
Holland Onion, chopped	½
Shiitake Mushroom, chopped	50 g
Cooking Cream	200 ml
Water	50 ml
Dried Oregano	½ tsp
AJI-SHIO® Flavoured Pepper	2 tbsp

Method

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 of pastry sheet 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.

Bahan-bahan

Item	Cost
Kuning Telur	1 biji
Susu Segar	2 sudu besar
Minyak Zaitun	2 sudu besar
Bawang Putih, dicincang	3 ulas
Bawang Kuning, dicincang	½ biji
Cendawan Shiitake, dihiris	150 gm
Bayam Muda	100 gm
AJI-SHIO® Lada Berperisa	2 sudu kecil
Garam	1 sudu kecil
Kentang Russet, direbus dan dilenyekkan	300 gm
Kulit Pastry Sejuk Beku, dinyahbeku	2 keping

Bahan-bahan (A): Sos Berkrim

Item	Cost
Mentega Tanpa Garam	2 sudu besar
Bawang Putih, dicincang	2 ulas
Bawang Kuning, dicincang	½
Cendawan Shiitake, dicincang	50 gm
Krim Masakan	200 ml
Air	50 ml
Oregano kering	½ sudu kecil
AJI-SHIO® Lada Berperisa	2 sudu kecil

Cara Menyediakan

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 of pastry sheet 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.