Smoked Shiitakes with Fingerling Potatoes and Shallots

Chef Andrew Wiseheart
Contigo
Austin, Texas

Multicolored fingerling potatoes and shiitake mushrooms combine to make a seasonal side with earthy autumn flavors. To heighten its taste and presentation, chef Wiseheart of Contigo restaurant in Austin smokes the shiitakes and serves the dish with a chili-infused Japanese mayonnaise.
 

Steps

1. Clean mushrooms in cold water. Dry and cut into halves or quarters, depending on size.
2. Prepare applewood chips in smoker. Cold smoke mushrooms for 20 minutes. Cool; refrigerate.
3. Peel shallots and quarter lengthwise, leaving a small amount of core to hold leaves together. In saucepan, heat butter with 2 tablespoons water. Bring to a boil over medium heat. Add shallots; cover and cook about 10 minutes until tender. (If water evaporates, add a tablespoon or two more.)
4. Heat oil to 275 F. Cook potatoes in hot oil until tender in center.
5. Cool potatoes; place on clean surface and smash with flat object just enough for sides to break. Set aside.
6. In medium saucepan, combine chili powder, sugar and canola oil. Heat to 200 F. Transfer mixture to bowl and cool. Once cool, whisk half the chili oil into the mayonnaise; reserve other half for mushrooms.
7. Saute mushrooms in reserved canola oil over medium heat. Remove to mixing bowl.
8. Fry smashed potatoes in 350 F oil until crispy on the outside. Add to bowl with mushrooms.
9. Heat shallots in saucepan with a couple tablespoons of water until warm; remove and add to bowl with mushrooms and potatoes.
10. Add arugula to same bowl. Toss together with all ingredients and place on serving plate. Garnish with drops of chili mayo.

Photo courtesy of Idaho Potato Commission