Porcini-Potato Cake with Green Salad

Ingredients

• 1 cup(s) grape tomatoes
• 2 medium shallots
• 4 pound(s) Yukon Gold potatoes
• Kosher salt and freshly ground black pepper
• 1.5 cup(s) coarsely shredded Gruyère cheese
• 1 cup(s) dried porcini mushrooms
• Truffle salt
• + 7 more ingredients
• • 6 ounce(s) mixed baby greens
  • 2 tablespoon(s) fresh lemon juice
  • 0.5 cup(s) extra-virgin olive oil
  • 1 tablespoon(s) walnut oil
  • 1 medium onion
  • 2 cup(s) boiling water
  • 3 tablespoon(s) unsalted butter

In a small heatproof bowl, cover the dried porcini with the boiling water and let stand until the mushrooms are softened, about 25 minutes. Drain, rinse off any grit and finely chop the porcini mushrooms; discard the soaking liquid. In a medium skillet, heat 1 tablespoon of the butter. Add the ch...

View full recipe at Food & Wine