Porcini-Potato Cake with Green Salad


  • 2 cup(s) boiling water
  • 1 cup(s) grape tomatoes
  • Truffle salt
  • 1 medium onion
  • 2 tablespoon(s) fresh lemon juice
  • 2 medium shallots
  • Kosher salt and freshly ground black pepper
  • + 7 more ingredients
    • 4 pound(s) Yukon Gold potatoes
    • 1 cup(s) dried porcini mushrooms
    • 6 ounce(s) mixed baby greens
    • 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

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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