Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

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


  • 2 cups onions
  • 2 tablespoons olive oil
  • 8 ounces crimini mushrooms
  • 3 cups (packed) baby greens
  • ¼ cup fresh chives
  • 3 small garlic cloves
  • 1 large egg
  • + 10 more ingredients
    • 1 ½ teaspoons coarse kosher salt
    • 1 cup nondairy sour cream
    • 8 ounces fresh shiitake mushrooms
    • 1 tablespoon all-purpose flour
    • 3 ½ tablespoons (or more) white wine vinegar
    • ½ teaspoon freshly ground black pepper
    • vegetable oil (for frying)
    • 2 pounds russet potatoes
    • 1 ounce dried porcini 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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