Porcini-Potato Cake with Green Salad

Ingredients

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

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

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