At a Glance
- Potato Type: Reds
- Prep Method: null
- Cuisine: Asian
- Yield: 24 servings
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
- 2 teaspoons Asian sesame oil
- 1 tablespoon rice wine vinegar
- 1 teaspoon soy sauce
- 1/2 teaspoon ginger, minced
- 1 tablespoon green onions, chopped
- 1 teaspoon Sesame seed, toasted
- 24 red potatoes, 2 inch diameter
- 6 ounces Shiitake mushrooms, stemmed and cut into 1/2 inch dice
- 2 tablespoons vegetable oil
Preparation
1. In sauté pan, heat 1 teaspoon of the sesame oil; add mushrooms and cook over low heat, covered, about 5 minutes or until the mushrooms are soft.
2. In bowl, whisk together remaining sesame oil, vegetable oil, vinegar, soy sauce and ginger. Add mushrooms, green onions and sesame seed; stir together.
3. In saucepan, cook potatoes in 2 inches simmering water, covered, about 15 minutes or until tender. Drain and cool.
4. Cut potatoes in half. With melon baller, scoop out some of the flesh from each half to form a cavity. Fill each cavity with 1 teaspoon of the mushroom mixture.
