Peel and cut potatoes into bite-sized pieces, soak in water for 3 minutes, then drain.

Boil potatoes in a pot of water until soft, drain, and mash while hot.

Finely chop onion, king oyster mushroom, regular mushrooms, and garlic.

Heat salad oil in a pan, add garlic, then sauté onion, king oyster mushroom, and regular mushrooms until onion is translucent. Season with salt and pepper.

Mix the sautéed vegetables with mashed potatoes and shape into loaf-like forms.

Wrap the potato mixture with bacon slices, secure with kitchen twine, and insert rosemary sprigs.

Place wrapped loaf on a baking sheet lined with parchment paper and bake at 200°C for 15–20 minutes until browned.