LATKE MUSHROOM JULIENNE 2017 Latke Festival Winner: Judge’s Choice & People’s Choice by Dima Martseniuk, Executive Chef, Veselka
This umami-rich dish is made even more delicious and decadent thanks to the truffle paste. Described as “outrageously delicius” by Latke Festival attendees, this dish was “inspired by his - torical, cultural staples (mushrooms and potatoes) — not gimmicks or pop culture,” said Jason Birchard, proprietor and grandson of the original owner of Veselka.
1 c chopped, roasted mushrooms ¼ c chopped fried onions ½ c heavy cream 2 Tbsp truffle paste Salt Pepper 12 silver dollar mushrooms (roasted) for bottom, used as a mini cup
Combine chopped roasted mushrooms, chopped fried onions, heavy cream, truffle paste, salt, and pepper, and cook 5-7 minutes until it becomes thick. Put in mushroom cups, sprinkle with cheese, and finish in a 350˚ F oven for 5 minutes (until the cheese is melted). Place each cup on a latke and enjoy.
1/2 c shredded
Paremsan cheese
Yield: 12 latkes
15
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