Porcini-Potato Cake with Green Salad

Ingredients

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