Porcini-Potato Cake with Green Salad

Ingredients

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