Porcini-Potato Cake with Green Salad

Ingredients

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