Bon Appétit
By Selma Brown Morrow
4.7
(4)
Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"Patricia Heal
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Total Time
1 hour 30 minutes
Ingredients
Makes 6 servings
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.
Preparation
For latkes:
Step 1
Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
Step 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.
Step 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.
For salad and chive cream:
Step 4
Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
Step 5
Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
Step 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.
Step 7
Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
What to drink:
Step 8
Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
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Reviews (4)
Back to TopTriangleA definite "do-again", my guests and I loved it! The porcinis blend with the potatoes to give a flavor that is not distinctly either, but a perfect blend. The salad dressing was a major hit, but I confess I changed the vinegar to a fancier apple balsamic.
HardyGourmand
Hamburg, Germany
9/24/2020
Very tasty, nice combo of crisp potato plus earthy mushrooms and extra-tangy sour cream. I used real sour cream and omitted the vinegar from the mushrooms. Next time I'm considering shredding half the potato and only processing half in order to give the latkes a little more chew. It's hard to go wrong with fried potatoes, and these are a nice variation on the traditional latke.
sitagaki
4/2/2015
Disappointed. The consistency was good, but they were very bland, as was the chive cream. My first attempt at latkes, so maybe they were ok, just not to my liking. I might try another recipe or just jazz this one up.
LauraInBoston
12/31/2012
The batter held together very well,the key being to get as much water out as possible. I drained the batter in a fine sieve and pressed the water out using my fist, which seemed to work very well. My only complaint is that the porcini was very subtle. Next time I will add more to the batter. It is also very important to season the batter. I particularly liked the vinegar in the sour cream (I admit I used dairy sour cream), it gave it a little more zing - i'll be trying that trick with other dishes.
sarahkiwi
12/23/2011
The combination of flavors here are exquisite!Make sure to the potatoes really get blended because large chucks of them made it more susceptible to fall apart.The porcini mushrooms were very expensive be so flavorful - best potato pancakes I've ever had!
Edeath
Brooklyn
4/6/2011
Made this for Christmas dinner. Rave reviews. Only drawback was I did not make enough!
kpmort1
Shelby Twp, MI
12/29/2010
TagsSaladFritterJewishPorcini MushroomMushroomVegetableRusset PotatoPotatoRoot VegetableShiitake MushroomCrimini MushroomStarterSideDinnerDairy FreeNut FreeVegetarianFrySauteFood ProcessorBon Appétit
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