Porcini-Potato Cake with Green Salad

Ingredients

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

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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