Source : Peel The Tough Stems Of The Asparagus And Cut Into 3-4 Cm Pieces Chop Off The Roots Of The Mushrooms And Shred Into Small Easy To Eat Clumps Heat Oil I...
Peel the tough stems of the asparagus and cut into 3-4 cm pieces. Chop off the roots of the mushrooms and shred into small easy to eat clumps.
Heat oil in a pan, add the red chili pepper and garlic, and stir fry until fragrant. Add the mayonnaise and asparagus, and cook over medium heat, taking care not to let it burn.
Add the shimeji mushrooms and stir fry quickly. Pour in the wine and cover with a lid.
After a minute, add the tuna and grated cheese and mix in. Remove the pan from heat, add the mustard, taste and adjust the seasoning with salt and pepper.
Transfer to plates and serve with wine.