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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Fry smashed potatoes in 350° F oil until crispy on the outside. Add to bowl with mushrooms.
  7. Heat shallots in a sauce pan with a couple tablespoons of water until warm. Remove and add to the same bowl.
  8. 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.
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Yield: 2 servings

Andres Wiseheart
Austin, TX

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