Ingredients
Ingredients (use vegan versions):
- 5 1/2 cups cubed unpeeled Yukon Gold potatoes (about 2 lbs)
- vegetable cooking spray
- 1 cup thinly sliced fresh shiitake mushroom caps (about 2 1/1 oz)
- 2 cloves garlic, minced
- 1/2 cup vegan rice wine vinegar
- 1/4 cup water
- 1 teaspoon vegan Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon dried whole rosemary
- 1/4 teaspoon pepper
- 2 tablespoon olive oil
- 1/2 cup sliced green onions
Place potatoes in large saucepan; cover w/water, bring to a boil. Cover, reduce heat, simmer 8 min or til tender. Drain, set aside. Coat a small nonstick skillet with cooking spray; place over med.-hi heat til hot. Add mushrooms, saute 3 min. Add garlic, saute 1 min. Stir in vinegar and next 5 ingredients, cook 3 min or til liquid is reduced by half. Remove from heat, stir in oil. Combine potato and green onions in large bowl, stir well. Pour vinegar mixture over potato mixture, toss gently to coat. Serve warm. or cover and chill. Makes 5 servings.
Bryan..