Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

Preparation

1. 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.

2. 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.

3. What to drink:

   Step 8

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