Cut the stems of 2 Kailan bushes and finely chop the Kailan leaves.

Fry the Kailan stems for 2 minutes with lemon pepper and salt.

Add the butter and milk and let it boil for 4 minutes.

Blend everything until a smooth consistency.

Coat the Kailan leaves in potato starch and fry them in oil for 1 minute.

Open the packages of Shimeji and cut the bottoms.

Fry the Shimeji's for 2 minutes with lemon pepper and salt. Add the honey in the end.

Time to plate!

Enjoy!