Porcini-Potato Cake with Green Salad

Ingredients

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