Porcini Mushroom Latkes with Mushroom Salad and Chive Cream |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 ounce dried porcini mushrooms |
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes |
2 cups chopped onions, divided |
1 large egg |
1 tablespoon all purpose flour |
1 1/2 teaspoons coarse kosher salt |
1/2 teaspoon freshly ground black pepper |
vegetable oil (for frying) |
1 cup nondairy sour cream |
1/4 cup chopped fresh chives |
3 1/2 tablespoons (or more) white wine vinegar, divided |
2 tablespoons olive oil |
3 small garlic cloves, pressed |
8 ounces fresh shiitake mushrooms, stemmed, caps sliced |
8 ounces crimini mushrooms, sliced |
3 cups (packed) baby greens |
ingredient info: dried porcini mushrooms are available in the produce section of many supermarkets and at specialty foods stores and italian markets. |
Directions:
1. For latkes: Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
2. Blend potatoes and 1/2 cup onions in processor until finely ground and some liquid forms. Turn mixture out onto kitchen towel. Gather towel around and squeeze mixture very dry. Scrape into large bowl. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist. Add porcini.
3. Pour enough oil into heavy large skillet to coat bottom; heat over medium-high heat. Working in batches, drop potato mixture into skillet by scant 1/4 cupfuls. Flatten into 2 1/2-inch rounds. Cook until golden, 3 to 4 minutes per side. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
4. For salad and chive cream: Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
5. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
6. Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
7. Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
8. What to drink: Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
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