Yukon Gold Potatoes
Real Salt Sea Salt
Pacific Soy Oatmeal Milk
Earth Balance Buttery Spread
San-J Shoyu Sauce
Boil water. Peel and chop potatoes, then add to water. Boil until soft. Dice Shiitake mushroom. Dice onion. Mash the potatoes with oat milk and buttery spread. Stir fry mushroom and onion in coconut oil. Once browned, add water saved from potatoes. Add a liberal amount of shoyu sauce along with nutritional yeast. Add some olive oil, and then add crushed rosemary. Stir mixture and simmer. Taste. Add more ingredients as needed to taste. Thicken sauce with corn starch.
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