Porcini-Potato Cake with Green Salad

Ingredients

  • Kosher salt and freshly ground black pepper
  • 4 pound(s) Yukon Gold potatoes
  • 2 medium shallots
  • 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
    • 0.5 cup(s) extra-virgin olive oil
    • 2 tablespoon(s) fresh lemon juice
    • 6 ounce(s) mixed baby greens
    • 3 tablespoon(s) unsalted butter
    • Truffle salt
    • 1 cup(s) grape tomatoes

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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