Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"
A gourmet twist on traditional latkes featuring dried porcini and fresh mushrooms, served with a mixed mushroom salad and dairy-free chive cream. These crispy potato pancakes are enhanced with umami-rich porcini and paired with a fresh mushroom medley over greens.
Ingredients
- •1 ounce dried porcini mushrooms
- •2 pounds russet potatoes
- •2 cups chopped onions
- •1 large egg
- •1 tablespoon all purpose flour
- •1½ teaspoons coarse kosher salt
- •½ teaspoon freshly ground black pepper
- •1 cup vegetable oil
- •1 cup nondairy sour cream
- •¼ cup fresh chives
- •3½ tablespoons white wine vinegar
- •2 tablespoons olive oil
- •3 small garlic cloves
- •8 ounces fresh shiitake mushrooms
- •8 ounces crimini mushrooms
- •3 cups baby greens
- •ingredient info
Cooking Instructions
- 1.
Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
30 min
- 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.
15 min
- 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.
25 min
- 4.
Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
5 min
- 5.
Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
2 min
- 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 min
- 7.
Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
5 min
- 8.
Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
