Directions
- 1Boil the potatoes for about 20 minutes or until fork tender.
- 2Strain and mash the potatoes with milk & butter.
- 3Sauté the mushrooms in sesame oil until golden.
- 4Melt the butter for the sauce.
- 5Add the garlic and cook for a few minutes.
- 6Add the lemon juice and blend.
- 7Add all other sauce ingredients.
- 8Dip the zucchini in flour.
- 9Pan fry the zucchini in oil until golden on both sides.
Ingredients
- 2 russet potatoes, peeled & cubed
- 1 tablespoon butter
- 0.25 cup plant based milk
- 1 teaspoon sesame oil
- 0.5 cup slices shiitake mushrooms
- 1 tablespoon coconut aminos
- 2 tablespoons butter, melted
- 2 garlic cloves shredded
- 1 Juice of lemon
- 2 tablespoons capers
- 2 tablespoons fresh parsley, chopped
- 2 medium zucchini, sliced lengthwise into 1/4” strips
- Flour
- 1 tablespoon butter
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