Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"
Photo by Patricia Heal


  • 1 ounce dried porcini mushrooms
  • 2 pounds russet potatoes
  • vegetable oil (for frying)
  • ½ teaspoon freshly ground black pepper
  • 3 ½ tablespoons (or more) white wine vinegar
  • 1 tablespoon all-purpose flour
  • 8 ounces fresh shiitake mushrooms
  • + 10 more ingredients
    • 1 cup nondairy sour cream
    • 1 ½ teaspoons coarse kosher salt
    • 1 large egg
    • 3 small garlic cloves
    • ¼ cup fresh chives
    • 3 cups (packed) baby greens
    • 2 tablespoons olive oil
    • 2 cups onions
    • 8 ounces crimini mushrooms
    • Dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets.

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 ver...

View full recipe at Epicurious


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