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Print this Recipe    Mushroom Latkes

Mushroom Latkes

4 large potatoes, grated
1 large beet, grated
1 cup large mushrooms, washed and sliced
1/2 cup virgin olive oil
1/2 cup chopped onions
4 oz cheddar cheese, grated
1 tsp cornstarch
1 tsp seasoned salt
1/2 cup cooking sherry

In a small saucepan, add the olive oil and fry the onions and 1/2
cup of the mushrooms until tender. To it add a mixture of the
cooking sherry, corn starch and seasoned salt. Cook for about 10
minutes on medium heat and then let simmer for about 1/2 hour.

Pour the resulting mixture (after it has cooled sufficiently; it
should be barely warm) into the grated potatoes, beets, cheese and
mushrooms. Mix well. Form into small patties. Fry or grill until
golden brown.

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