Best 6 Porcini Mushroom Latkes With Mushroom Salad And Chive Cream Recipes

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CELERY ROOT-MUSHROOM LATKES



Celery Root-Mushroom Latkes image

Celery root, mushrooms, garlic and thyme add a twist to this Hanukkah favorite. The option to use matzo meal rather than flour means they can also be served at Passover.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 12 latkes

Number Of Ingredients 14

1/2 cup sour cream
2 tablespoons finely chopped fresh chives
2 teaspoons white wine vinegar
Kosher salt
1 russet or Yukon Gold potato (about 10 ounces), peeled
1/2 medium celery root, peeled
1 small onion
Freshly ground pepper
1 large egg, beaten
1/3 cup matzo meal or all-purpose flour
1 cup halved and thinly sliced cremini mushrooms
2 teaspoons fresh thyme, plus more for topping
1 clove garlic, grated
Vegetable oil or rendered chicken fat, for frying

Steps:

  • Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
  • Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
  • Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
  • Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"



Porcini Mushroom Latkes with Mushroom Salad and Chive

Provided by Selma Brown Morrow

Categories     Milk/Cream     Mushroom     Appetizer     Hanukkah     Vegetarian     High Fiber     Winter     Chive     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 19

Latkes:
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)
Salad and chive cream:
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.

Steps:

  • 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).

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS



Linguine with Clams and Porcini Mushrooms image

A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!

Provided by JRZMOM

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h20m

Yield 8

Number Of Ingredients 10

1 ounce dried porcini mushrooms
¼ cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36 fresh clams, cleaned
2 cups dry white wine
4 tomatoes, cubed
3 (8 ounce) jars clam juice
1 ½ cups chopped fresh parsley
1 (16 ounce) package linguine pasta

Steps:

  • Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
  • Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
  • Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
  • Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 49.2 g, Cholesterol 7.7 mg, Fat 8.6 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 209.3 mg, Sugar 4.4 g

PORCINI MUSHROOMS WITH BEANS 'AL CARTOCCIO'



Porcini Mushrooms With Beans 'Al Cartoccio' image

Provided by Food Network

Time 2h30m

Yield 4 servings

Number Of Ingredients 13

8 ounces white beans
2 tomatoes, peeled
1 sprig sage
1 sprig rosemary
1 garlic clove
Freshly ground black pepper
Pinch chili powder
Salt
8 porcini mushroom caps
4 cloves garlic
1 sprig 'nipitella' (this can be substituted with oregano or marjoram)
Salt and pepper
4 large tablespoons extra-virgin olive oil

Steps:

  • Preheat the oven to 325 degrees F. (160 degrees C.).
  • Place the beans in a large saucepan with plenty of water and allow to simmer for 2 hours along with the peeled tomatoes, sage, rosemary, garlic, pepper and chili powder. Add salt once the beans are cooked.
  • Gently wash the mushroom caps with running water, protecting them with your hands so as to prevent them absorbing too much of the water.
  • Place the mushrooms on a sheet of aluminum foil on a baking tray. Slice the garlic and gently insert each piece into the mushroom caps. Sprinkle the chopped nipitella over the mushrooms and add salt, pepper and a generous dash of olive oil.
  • Wrap the mushrooms in the aluminum foil, carefully ensuring all the edges are sealed and place on a baking tray in a shallow bath of water. This is now ready to be cooked 'bain marie' style for 20 minutes.
  • Once the mushrooms are cooked, assemble them onto a plate with two large tablespoons of the cooked beans and some small shavings of crusty bread. Drizzle with olive oil and serve the dish piping hot.

HUNGARIAN PORCINI-POTATO LATKES



Hungarian Porcini-Potato Latkes image

Provided by Jayne Cohen

Categories     Mushroom     Potato     Brunch     Side     Fry     Hanukkah     Winter     Pan-Fry     Kosher     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 10

Number Of Ingredients 10

1/2 ounce dried porcini mushrooms*
3/4 cup hot water
7 tablespoons (or more) olive oil
2 garlic cloves, finely chopped
1 teaspoon Hungarian hot paprika
1 1/2 pounds russet potatoes, peeled
1 large egg, beaten to blend
2 tablespoons fresh breadcrumbs, preferably made from egg bread
1 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

  • Place porcini in small bowl. Add 3/4 cup hot water and let stand 45 minutes. Strain through fine sieve, reserving soaking liquid. Coarsely chop porcini.
  • Heat 1 tablespoon oil in heavy medium nonstick skillet over medium-high heat. Add chopped porcini and garlic; sauté 2 minutes. Add reserved porcini soaking liquid and paprika; cook until liquid evaporates, stirring frequently, about 3 minutes. Season with salt and pepper. Cool. (Mushroom mixture can be made 1 day ahead. Cover and refrigerate.)
  • Finely grate potatoes by hand or in processor fitted with grating disk. Transfer potatoes to large bowl. Add enough cold water to cover; let stand 5 minutes. Drain potatoes. Wrap in dry kitchen towel; twist ends to squeeze out as much liquid as possible. Place potatoes in large bowl. Mix in egg, breadcrumbs, salt, and pepper. Stir in mushroom mixture.
  • Heat 6 tablespoons olive oil in heavy large skillet (preferably cast-iron) over medium-high heat until hot but not smoking. Working in batches, drop potato mixture by 1/4 cupfuls into hot oil, spacing apart. Using spatula, flatten each into 4-inch round and cook until crisp and brown, about 4 minutes per side. Using slotted spatula, transfer latkes to paper towels to drain. Add more oil to skillet as necessary and allow oil to get hot before adding more potato mixture. Transfer to plates and serve.
  • *Available at Italian markets, specialty foods stores and many supermarkets.

CREAMY PORCINI MUSHROOM SOUP



Creamy Porcini Mushroom Soup image

Rich, thick and flavorful, this soup is perfect for warming up a winter day. For a nice contrast to the creamy soup, garnish servings with crunchy croutons. From Williams-Sonoma

Provided by BethR

Categories     Vegetable

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 14

6 cups hot water
1 1/2 ounces dried porcini mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces white button mushrooms, sliced
8 ounces shiitake mushrooms, stemmed and sliced
1 yellow onion, chopped
2 garlic cloves, minced
1 teaspoon fresh thyme, chopped
1 tablespoon champagne vinegar
4 cups low sodium chicken broth or 4 cups vegetable stock
2 cups heavy cream
salt & freshly ground black pepper, to taste
1 bunch fresh chives, chopped for garnish

Steps:

  • In a heatproof bowl, pour the hot water over the porcini mushrooms and soak for 30 minutes.
  • In a large, wide-bottomed saucepan over high heat, warm 2 Tbs. of the oil and melt the butter. Add the button and shiitake mushrooms and sauté, stirring occasionally, until the mushrooms are golden and tender and the liquid has nearly evaporated, 6 to 8 minutes. Add the remaining 1 Tbs. oil to the pan with the mushrooms, then add the onion and garlic. Sauté, stirring occasionally, until the onions are tender and golden, 6 to 8 minutes more. Add the thyme and sauté 1 minute more.
  • Strain the porcini through a fine-mesh sieve, reserving the soaking liquid and the porcini. Add the soaking liquid to the mushroom-onion mixture along with the vinegar, stock and cream. Bring to a simmer, reduce the heat to medium-low and simmer for 20 minutes.
  • Using a stick blender, puree the soup until smooth and blended. Season with salt and pepper. Chop the porcini coarsely and stir into the soup. Ladle into warmed soup bowls and garnish each serving with a pinch of chopped chives. Serves 8.

Nutrition Facts : Calories 455.1, Fat 34, SaturatedFat 17.1, Cholesterol 89.2, Sodium 82.4, Carbohydrate 29.1, Fiber 12, Sugar 9.8, Protein 19.4

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