Porcini-Potato Cake with Green Salad

Ingredients

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

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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