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Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

  • 6servings
  • 60minutes

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Source: www.epicurious.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12
MineralsCopper, Natrium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 ounce dried porcini mushrooms

  2. 2 pounds russet potatoes, peeled, cut into 3/4-inch cubes

  3. 2 cups chopped onions, divided

  4. 1 large egg

  5. 1 tablespoon all purpose flour

  6. 1 1/2 teaspoons coarse kosher salt

  7. 1/2 teaspoon freshly ground black pepper

  8. Vegetable oil (for frying)

  9. 1 cup nondairy sour cream

  10. 1/4 cup chopped fresh chives

  11. 3 1/2 tablespoons (or more) white wine vinegar, divided

  12. 2 tablespoons olive oil

  13. 3 small garlic cloves, pressed

  14. 8 ounces fresh shiitake mushrooms, stemmed, caps sliced

  15. 8 ounces crimini mushrooms, sliced

  16. 3 cups (packed) baby greens

  17. Ingredient info: Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

Instructions Jump to Ingredients ↑

  1. For latkes:

  2. Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.

  3. Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.

  4. Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.

  5. For salad and chive cream:

  6. Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.

  7. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.

  8. Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.

  9. Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.

  10. What to drink:

  11. Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).

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