Porcini-Potato Cake with Green Salad

Ingredients

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

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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