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    Porcini Mushroom Latkes with Mushroom Sa


    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

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

    Recipe





    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.

 

 

 


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