Smoked Shiitakes With Fingerling Potatoes, Shallots And URFA Chili-Kewpie Mayo
- 10 shiitake mushrooms
- apple wood chip(or other fruit wood) for smoking, as needed
- 5 shallots
- 2 tablespoons butter
- 2 tablespoons, divided, water, as needed
- 5-6 each, Idaho® Russian banana, purple Peruvian and French fingerlings
- oil for frying as needed
- 4 tablespoons Urfa chili powder
- 1 tablespoon sugar
- 5 tablespoons canola oil
- 1 18-ounce bottle kewpie mayo
- handful arugula
- Clean mushrooms in cold water. Dry and cut into halves or quarters depending on size. Cold smoke for 20 minutes using apple wood or another fruit wood. Reserve, refrigerated.
- Peel shallots and cut in quarters lengthwise, leaving a small amount of the core to hold the leaves together. In a sauce pan heat butter with 2 tablespoons water. Bring to a boil, add shallots and cover. If water evaporates before they are cooked, add water a couple tablespoons at a time. Reserve.
- Cook whole potatoes in 275° F oil until tender in the middle. Once cool, place potatoes on a clean surface and smash with your hand or flat object. Smash just enough for the sides to break. Reserve.
- In a sauce pan, combine chili powder, sugar and 5 tablespoons canola oil. Heat to 200° F. Transfer to a bowl and cool. Once cool, whisk half the chili oil into mayo. Reserve the other half of the oil for mushrooms.
- Sauté mushrooms in canola oil over medium heat. When almost done, add a small spoon of chili oil and toss. Remove mushrooms and place in mixing bowl.
- Fry smashed potatoes in 350° F oil until crispy on the outside. Add to bowl with mushrooms.
- Heat shallots in a sauce pan with a couple tablespoons of water until warm. Remove and add to the same bowl.
- Take desired amount of arugula and add it to the same bowl. Toss all ingredients and put on serving plate. Garnish plate with drops of chili mayo.