Stuffed Potato Mushroom Skewers
Ingredients (makes 8 mushroom skewers):
For Soy Glaze:
- 1/4 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1 Tbsp. sugar
For Mushroom Skewers:
- 1 small (about 7 oz.) russet potato
- 3 cups water
- 1 tsp. salt
- 3 Tbsp. mayonnaise
- 1 Tbsp. minced parsley
- 24 medium white mushrooms
For Rack:
Tools:
- 8 wide flat bamboo skewers (we recommend using flat skewers to prevent the mushrooms from spinning when transferring onto a plate after cooking)
*This recipe was developed for the Fish Roaster (EF-VPC40). Adjustments may be necessary when using other models.
1
Soak bamboo skewers in water for 10 minutes or more to prevent from burning.
2
Make the glaze. In a small sauce pan, place soy sauce, mirin, and sugar. Stir and bring to a boil, then simmer for 10 minutes or until reduced to 1/2 of amount. Set aside.
3
Make the mashed potato. Peel and dice potato into large pieces. In a medium pot add water, salt, diced potato and bring to a boil. Cook for 10 minutes or until tender then drain. Mash the potato with a potato masher and set aside.
4
Remove stems from mushrooms and reserve for another recipe.
5
Mix mayonnaise and parsley to mashed potato and mix well.
6
Stuff mushroom caps with potato mixture.
7
Thread three stuffed caps onto each skewer. Brush half of the glaze on the mashed potato stuffing. Reserve the remaining glaze.
8
Add water to the Fish Roaster's water tray, set rack to the standard height and preheat for 5 minutes.
9
Oil the rack with a brush (Be careful of the hot lid and rack.). Place mushroom skewers and cook for 14-16 minutes or until surface turns brown.
10
Plate skewers, brush top with remaining glaze and serve while hot.
