Email to Marla Hudgins      

Porcini Mushroom Latkes w/ Mushroom Salad and Chive "Cream"

Source of Recipe

Unknown


List of Ingredients

Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

Latkes:

* 1 ounce dried porcini mushrooms
* 2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
* 2 cups chopped onions, divided
* 1 large egg
* 1 tablespoon all purpose flour
* 1 1/2 teaspoons coarse kosher salt
* 1/2 teaspoon freshly ground black pepper
* Vegetable oil (for frying)

Salad and chive cream:

* 1 cup nondairy sour cream
* 1/4 cup chopped fresh chives
* 3 1/2 tablespoons (or more) white wine vinegar, divided
* 2 tablespoons olive oil
* 3 small garlic cloves, pressed
* 8 ounces fresh shiitake mushrooms, stemmed, caps sliced
* 8 ounces crimini mushrooms, sliced
* 3 cups (packed) baby greens


Recipe


Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and Italian markets.

print a shopping list for this recipe view wine pairings
Preparation

For latkes:

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

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.

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. Re-warm in 400°F oven until crisp, 4 to 5 minutes per side.

For salad and chive cream:

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

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

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.

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

What to drink:

Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY.