1. Remove the root of Flammulina velutipes and cut it into pieces/cm long. Cut shallots into chopped green onions about 0.5 cm long.

2. Cut the potatoes into small pieces, cook them in cold water until cooked, remove and drain.

3. press the potatoes into mud while they are hot, and you can keep a few particles.

4. Add whipped cream and mix well, then sprinkle with salt to taste.

Note: You can also use milk and a little butter instead of whipped cream.

5. Pour the juice into the pot to boil, add soy sauce, miso and appropriate amount of sugar and salt, and stir well.

6. Then add Tricholoma and Flammulina velutipes and cook over high heat until soft.

7. When the mushrooms are soft, turn to low heat.

8. Add a proper amount of water to the starch and mix well. Pour into the pot and stir well until the juice is collected.

9. Sprinkle chopped green onion and stir well, then turn off the heat.

10. Dig five mashed potatoes with a spoon and put them on a plate, and pour the sauce on them.