Makes 20

^{Photo by Justin Limoges}

Indulge in all the glamor and romance of oysters! Only with this version, you’re able to eat the shell like a french fry. Introducing: Vegan oysters made out of potatoes.

This is such a fun and romantic little recipe. Small potatoes are roasted till golden then scooped out so that you have a little shell. Then you fill them with all the delicious oyster-y things: mushrooms sauteed in garlic and wine, a little lemon, and a hint of the sea. Coconut oil keeps everything deliciously rich and buttery.

These are a fun start to a Valentine’s meal; pick them up and slurp and bite. Or, you know, use a cute little fork. And they would be just as fun at an intimate dinner as at a little party, so for sure make them for an Oscars soiree or New Years eve.

These are definitely a showstopper. Get out your most old-fashioned hors d’oeuvre trays and transport yourself to a 1960s NYC hotel lobby where these are the fanciest things going. Serve with champagne!

This recipe was originally in the cookbook Fake Meat. Why don’t you buy the book and get lots more amazing, fun recipes to create vegan meat and seafood at home 🙂

Recipe notes:

~The potatoes should be around 2 inches long. Choose ones that are as equal in size as possible. Oblong red potatoes will work as well!

~The oyster mushroom should be thin strips that are just about as long as the potato, for the most authentic looking oysters.

~You can replace the oyster mushrooms with fresh shiitake caps, no big deal. Still slippery, still wonderful.

~You may have some filling left over, better safe than sorry. I have no doubt you will figure out what to do with it!

~ Instead of kelp powder, you can grind a nori sheet into a fine powder. It works best with a very fresh, dry sheet. Pulse it in a spice grinder or small blender until it’s super fine. Then scoop out the amount you need!

~Use smoked salt if you have it! It adds a yummy smokiness (obviously) that fits right in here.

Potato Oyster Halfshells

Vegan oysters but they're made out of potatoes and filled with mushrooms, garlic and wine. Slurpy and romantic!

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Course Appetizer

Cuisine French

Ingredients

For the shells:

10 baby yukon gold potatoes
1 1/2 tablespoons olive oil
1/2 teaspoon salt

For the filling:

2 tablespoons refined coconut oil
6 cloves minced garlic
2 cups thinly sliced oyster mushrooms from about 1/2 lb
1/2 teaspoon salt
2 tablespoons nutritional yeast
1/2 teaspoon kelp powder optional
Several dashes fresh black pepper
1/2 cup dry white wine
3 tablespoons finely chopped fresh parsley
1/4 cup vegetable broth
1 tablespoon fresh lemon juice

For garnish:

Fresh lemon slices
Finely chopped parsley

Instructions

Preheat oven to 350 F. Line a large rimmed baking sheet with parchment.
Slice potatoes in half lengthwise. Rinse in cold water and pat dry with paper towels.
Place potatoes on the prepared baking sheet. Toss with olive oil and salt. Place them with the cut sides down on the sheet, Bake for 25 to 30 minutes, until completely tender and browned on the cut side.

While potatoes are baking, prepare the filling.

Preheat a large skiller over low heat. Cook the garlic in coconut oil for about a minute, being careful not to burn, just until it’s lightly cooked and very fragrant.
Add the mushrooms and sprinkle with smoked salt. Turn the heat up to medium high. Cook for about 15 minutes, until juices are released and mushrooms are lightly browned.
Mix in nutritional yeast, kelp powder, and black pepper. Toss to coat and cook for about 2 minutes.
Add the white wine and turn the heat up high. Let the wine cook and bubble for about 5 minutes to cook off the alcohol.
Lower heat. Add parsley, broth, and lemon juice. Turn heat off. Taste for salt and seasoning, adding more if needed.
The potatoes should be done by now. Remove from oven and let cool just until you can handle them; about 10 minutes.
Now make the potato shell cups. Use a paring knife to score the cut side of the potato about 1/8 inch from the edge. You’re creating an oval that you will scoop out so that the potatoes have an edge. Use a teaspoon spoon to scoop out the insides of each potato, leaving about 1/4 inch of potato intact at the bottom. Now you have potato cups! As for the scooped out potatoes, just pop them into your mouth.
Warm the filling if it has cooled a bit. It should be saucy enough so that it’s juicy when scooped into the shells. If it’s not, add vegetable broth by the tablespoon to achieve sauciness.