Porcini Mushroom Latkes With Mushroom Salad And Chive Cream

• 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)
• 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.

1. Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
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.
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:
4. Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
5. Season with salt and pepper. DO AHEAD:
6. Heat oil in large skillet over medium-high heat. Add garlic and all mushrooms; sprinkle with salt and pepper. Saute until brown, 6 to 7 minutes. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
7. Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
8. Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).

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Taken from www.epicurious.com/recipes/food/views/porcini-mushroom-latkes-with-mushroom-salad-and-chive-cream-362549 (may not work)