Fried Avocado and Potato Salad in Shiitake Mushroom Cups

Creamy avocado takes this stuffed mushroom to a whole new level.


  • 1 avocado
  • 100 grams potato salad
  • Pinch salt
  • 4 shiitake mushrooms
  • Flour for sprinkling
  • 1/2 cup flour
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon salt
  • 50 milliliters water
  • Oil for deep-frying
  • Tomato sauce


  1. Scoop out avocado flesh into a bowl and combine with potato salad and salt.
  2. Mash with a fork until ingredients are combined.
  3. Cut off the stems off the shiitake mushrooms and place a scoop of avocado mixture into mushroom cups.
  4. Sprinkle flour on top of the avocado mixture.
  5. Combine 1/2 cup flour, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 50 milliliters water and mix well.
  6. Coat mushroom cups with the flour mixture, using a spoon to coat all over.
  7. Deep-fry in hot oil at 180 degrees C until crispy and golden brown.
  8. Serve with tomato sauce.