• prep: 1 hr
• cook: 1 hr 30 min
• total: 2 hr 30 min

servings:

• 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.

Click Here For Step-By-Step Instructions