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

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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