PORCINI MUSHROOM LATKES WITH MUSHROOM SALAD AND CHIVE "CREAM"
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
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).
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ismail adebisi
[email protected]I'm a big fan of latkes and these ones are some of the best I've ever had. The mushroom salad and chive cream sauce are the perfect accompaniments.
K series
[email protected]These latkes were amazing! I'll definitely be making them again.
Chimerem Blessing
[email protected]I'm not sure what I did wrong, but my latkes turned out soggy. I think I might have used too much oil.
kopa
[email protected]These latkes were a bit too salty for my taste. I think I'll use less salt next time.
Lochlan Ashwell
[email protected]I followed the recipe exactly and the latkes turned out perfectly. They were crispy and flavorful.
Jay James
[email protected]The latkes were good, but the mushroom salad was a bit bland. I added some extra herbs and spices to give it more flavor.
Aziza Akther
[email protected]These latkes were a bit too oily for my taste. I think I'll try baking them next time.
Rudolph Johannes Du Toit
[email protected]I made these latkes for my family and they loved them! They're a great way to get your kids to eat their vegetables.
Acika Aco
[email protected]These latkes are delicious! The mushroom salad and chive cream sauce are great additions.
Akex Magodo
[email protected]I've made these latkes several times now and they're always a hit. They're a great way to use up leftover potatoes and mushrooms.
Charlene Simms
[email protected]These latkes were easy to make and turned out great! I used a food processor to shred the potatoes and mushrooms, which saved me a lot of time. The chive cream sauce was the perfect finishing touch.
Henry Congress
[email protected]I'm not a huge fan of mushrooms, but I thought I'd give this recipe a try. I was pleasantly surprised! The latkes were crispy on the outside and soft and flavorful on the inside. The mushroom salad was also very good.
mdbabul deowan017
[email protected]These latkes were a hit at my dinner party! The combination of the crispy potatoes and the earthy mushrooms was perfect. I especially loved the chive cream sauce - it added a touch of elegance to the dish.