Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

Name: Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 6 servings
Cuisine: American
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

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.

6 servings

1 hr 29 min

Published October 4, 2025

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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).

Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

6 servings

1 hr 29 min

Published October 4, 2025

Be the first to rate this recipe

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

Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.

30 min

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

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

Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.

5 min

Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.

2 min

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

Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.

5 min

Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).