Latkes:
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)
Salad and chive cream:
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
For latkes:
Combine porcini and boiling water in bowl. Soak until soft, about 30 minutes. Strain, pressing out all liquid. Chop porcini.
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.
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.
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 and Enjoy!
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