Mushroom Pecan Latkes

Name: Mushroom Pecan Latkes
Total time: 40 min
Yield: 10 latkes
Cuisine: jewish
Ingredients: 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

By Joan Nathan

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: Newfangled Latkes: Anything But Potato

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Ingredients

Yield:10 latkes

3tablespoons extra virgin olive oil
10ounces white mushrooms, sliced
1teaspoon thyme
Salt and freshly ground pepper to taste
½cup cooked wild rice
½cup toasted chopped pecans
1tablespoon sour cream
1large egg
3tablespoons matzoh meal
3tablespoons snipped dill
¾teaspoon lemon zest
1teaspoon ground cardamom
½teaspoon nutmeg
Canola or other vegetable oil for frying
Smoked salmon for garnish
Pickled ginger for garnish

Ingredient Substitution Guide

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Preparation

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