Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

Preparation

1. 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 11/2 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 21/2-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. Salad and chive cream

   Step 4

   Stir nondairy sour cream, chives, and 11/2 tablespoons vinegar in small bowl to blend. Season with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover; chill.

   Step 5

   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 6

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

3. what to drink