Ingredients

• 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.

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Instructions

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: Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 400°F oven until crisp, 4 to 5 minutes per side.
4. For salad and chive cream: Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill. 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. Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
5. Stir nondairy sour cream, chives, and 1 1/2 tablespoons vinegar in small bowl to blend.
6. Season with salt and pepper. DO AHEAD: can be made 1 day ahead. Cover; chill.
7. 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.
8. Overlap latkes on plates. Mound greens alongside; top with mushrooms. Serve with chive cream.
9. What to drink: Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).
10. Try a full-bodied kosher white wine, like the BARON HERZOG 2007 CENTRAL COAST CHARDONNAY (California $13).