Porcini Mushroom Latkes with Mushroom Salad and Chive "Cream"

Ingredients

• 1 tablespoon flour 
• 3 cups the salad packed ()
• 0.5 teaspoon pepper black freshly ground
• 1.5 teaspoons kosher salt 
• 1 cup cream sour
• 8 ounces crimini mushrooms sliced
• 1 ounce the following: parmesan rind) dried
• 1 large eggs 
• 0.3 cup chives fresh chopped
• 8 ounces mushroom caps fresh stemmed sliced
• 3 small garlic clove pressed
• 2 tablespoons olive oil 
• 2 cups onion divided chopped
• 2 pounds baking potatoes peeled cut into 3/4-inch cubes
• 6 servings vegetable oil for frying
• 3.5 tablespoons citrus champagne vinegar divided ()

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen towels

Directions

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.
3. Scrape into large bowl.
4. Add 1 1/2 cups onions and next 4 ingredients. Stir until batter becomes moist.
5. Add porcini.
6. 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.
7. Transfer to large baking sheet. DO AHEAD: Can be made 2 hours ahead.
8. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
9. Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
10. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
11. Heat oil in large skillet over medium-high heat.
12. Add garlic and all mushrooms; sprinkle with salt and pepper. Sauté until brown, 6 to 7 minutes.
13. Sprinkle with 2 tablespoons vinegar; toss. Season with salt, pepper, and more vinegar, if desired.
14. Overlap latkes on plates. Mound greens alongside; top with mushrooms.
15. Serve with chive cream.
16. Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).