Mushroom Pecan Latkes

• 3 tablespoons extra virgin olive oil
• 10 ounces white mushrooms, sliced
• 1 teaspoon thyme
• Salt and freshly ground pepper to taste
• 1/2 cup cooked wild rice
• 1/2 cup toasted chopped pecans
• 1 tablespoon sour cream
• 1 large egg
• 3 tablespoons matzoh meal
• 3 tablespoons snipped dill
• 3/4 teaspoon lemon zest
• 1 teaspoon ground cardamom
• 1/2 teaspoon nutmeg
• Canola or other vegetable oil for frying
• Smoked salmon for garnish
• Pickled ginger for garnish

1. Heat oil in nonstick frying pan, and saute mushrooms.
2. Add thyme and salt and pepper to taste.
3. Place in food processor, and pulse just until mushrooms are chopped.
4. Place mushrooms in a mixing bowl.
5. Add rice, pecans, sour cream, egg, matzoh meal, snipped dill, lemon zest, cardamom and nutmeg.
6. Mix well.
7. Coat a nonstick frying pan with oil, and heat.
8. Take heaping tablespoons of mixture, and fry for a few minutes on each side.
9. Drain on paper towels.
10. Garnish with strips of smoked salmon and pickled ginger, and serve.

extra virgin olive oil, white mushrooms, thyme, salt, rice, pecans, sour cream, egg, meal, dill, lemon zest, ground cardamom, nutmeg, vegetable oil, salmon, ginger

Taken from cooking.nytimes.com/recipes/1129 (may not work)