Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"
If you have approximately 1 hour and 30 minutes to spend in the kitchen, Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream" might be a tremendous lacto ovo vegetarian recipe to try. For $3.89 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 22g of fat, and a total of 389 calories. This recipe serves 6. Head to the store and pick up fresh chives, olive oil, white wine vinegar, and a few other things to make it today. It works well as a pretty expensive side dish for Hanukkah. 61 person have tried and liked this recipe. This recipe is typical of Jewish cuisine. It is brought to you by Epicurious. All things considered, we decided this recipe deserves a spoonacular score of 69%. This score is solid. Porcini Mushroom Meat Loaf with Mushroom Gravy, Fettuccine In A Porcini Mushroom Cream Sauce, and Grilled Portobello Mushroom in a Porcini Cream Sauce are very similar to this recipe.
Servings: 6
Preparation duration: 60 minutes
Cooking duration: 30 minutes
Ingredients:
1 tablespoon all purpose flour
3 cups (packed) baby greens
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons coarse kosher salt
1 cup nondairy sour cream
8 ounces crimini mushrooms, sliced
1 ounce dried porcini mushrooms
1 large egg
1/4 cup chopped fresh chives
8 ounces fresh shiitake mushrooms, stemmed, caps sliced
3 small garlic cloves, pressed
2 tablespoons olive oil
2 cups chopped onions, divided
2 pounds russet potatoes, peeled, cut into 3/4-inch cubes
Vegetable oil (for frying)
3 1/2 tablespoons (or more) white wine vinegar, divided.jpg)
Equipment:
bowl
frying pan
kitchen towels
baking sheet
oven
Cooking instruction summary:
Preparation For latkes: Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini. 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. 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. For salad and chive cream: Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. 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. Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream. What to drink: Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
Step by step:
For salad and chive cream
1. Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
2. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
3. Heat oil in large skillet over medium-high heat.
4. 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.
5. Overlap latkes on plates. Mound greens alongside; top with mushrooms.
6. Serve with chive cream.
What to drink
1. Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
For latkes
1. 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.
3. Scrape into large bowl.
4. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist.
5. Add porcini.
6. 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.
7. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead.
8. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
Nutrition Information:
covered percent of daily need
