Mushroom Noodle Latkes Food

CELERY ROOT-MUSHROOM LATKES

Steps:

• Whisk the sour cream with the chives, vinegar and a pinch of salt in a small bowl until smooth. Refrigerate until ready to serve.
• Grate the potato, celery root and onion on the large holes of a box grater into a colander set over a bowl. Add 1 teaspoon salt and a few grinds of pepper, toss well and let stand 5 minutes. Squeeze handfuls of the mixture firmly with your hands to remove as much liquid as possible. Blot dry with paper towels, then transfer to a large bowl.
• Add the beaten egg, matzo meal or flour, mushrooms, thyme and garlic to the potato mixture and toss well to combine. Scoop 1/4 cupfuls of the mixture and tightly pack into thin 3- to 4-inch pancakes. Transfer to a paper towel-lined baking sheet.
• Preheat the oven to 250˚. Heat 1/4 inch vegetable oil or chicken fat in a large nonstick skillet over medium-high heat. Working in three batches, fry the latkes until deep golden brown, 3 to 5 minutes per side, reducing the heat as needed if the latkes are browning too quickly. Remove to a rack set on a rimmed baking sheet and sprinkle with salt and more thyme. Keep warm in the oven while you make the remaining latkes. Serve with the chive sour cream.

NOODLES WITH MUSHROOMS

Steps:

• Cook the noodles in boiling salted water for 10 minutes. Strain and put into a greased casserole.
• Slice the mushrooms and the onion and saute in butter until tender. Add to the noodles.
• Mix in most of the cheese, reserving some for sprinkling over the top.
• Beat the egg, and stir into remaining butter the mushrooms were sauteed in, adding a little boiling water to make a sauce. Pour the sauce over the noodles and mushrooms. Sprinkle with cheese and breadcrumbs and dot with small nobs of butter.
• Bake in a 325F over for 20 to 25 minutes.

MUSHROOM NOODLE LATKES

Steps:

• On high heat, heat 2 tablespoons of butter or oil.
• Add mushrooms and scallions, and cook until the mushrooms release all of their juices and are browned.
• Beat the eggs with the salt, pepper, parsley and garlic powder, and combine with the noodles and cooked mushrooms.
• Heat the remaining two tablespoons of oil in non-stick pan until it is very hot and drop the noodle mixture in 1/4-cup amounts in the pan, flattening each pancake down.
• Cook 4 to 5 minutes on each side until brown and crispy.
• Blot with paper towels.

EGG NOODLES WITH MUSHROOMS

Steps:

• Cook egg noodles until just tender in boiling salted water, about 6 minutes.
• Saute sliced mushrooms and shallot in 2 tablespoons butter over moderate heat until mushrooms are tender, about 3 or 4 minutes.
• Drain noodles and toss in with cooked mushrooms. Add the parsley and season with a little salt, to taste.

ROMANIAN NOODLE LATKES

Steps:

• Toss the noodles with the butter.
• Cool, slightly, then blend in the eggs, salt, apple and raisins.
• In large, heavy skillet heat 1/4-inch oil over medium heat.
• Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke.
• Fry on both sides until golden brown and crisp, about 3 minutes on each side.
• Do not turn latkes until first side is golden and top is set.
• Drain on paper towels.
• Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.