Recipe: Blinis with Wild Mushrooms?

Credit: Flickr/Toastwife

Buckwheat blinis can be served with a variety of sweet and savoury toppings

These healthy buckwheat blinis can be served as an appetizer or as a main dish for breakfast or for dinner

Ingredients

• 1 cup Bob’s Red Mill 
buckwheat pancake
 mix

• 1 large egg, lightly 
beaten

• 2 Tbsp. grapeseed oil

• 2 Tbsp. milk

• 1/2 cup water (approx.)



Instructions

1. Combine all ingredients and whisk until batter is thick and smooth.
2. Heat a non-stick pan and drop by tablespoonfuls into the pan.
3. The blinis should be about the size of a toonie.
4. When they begin to form little bursting bubbles, turn and cook other side until just golden.
5. Remove and transfer to serving dish.
6. At this point the blinis can be frozen for up to a week.



Mushroom Topping

Ingredients

• 2 Tbsp. olive oil 

• 2 Tbsp. unsalted butter

• 2 large shallots, chopped fine

• 2 cloves garlic, minced

• 1 cup shiitake mushrooms, julienned

• 1 cup fresh chanterelles, quartered

• 1/2 cup dried porcini, soaked in hot water for 20 minutes

• 2 Tbsp. fresh thyme



Instructions

1. Heat oil and butter in a skillet over medium heat.
2. Add shallots and garlic and sauté until just soft.
3. Add shiitakes and chanterelles. Toss to combine.
4. While mushrooms are sautéeing, drain the soaked porcini then squeeze in your hands to remove remaining moisture.
5. Chop coarsely and add to the skillet.
6. Toss in the thyme.
7. Season to taste with fleur de sel and pepper.
8. Spoon mixture onto the blinis and garnish with a small dollop of crème fraîche and a chive stem.

Makes 36 appetizers.

Recipe courtesy Caren McSherry from the Gourmet Warehouse


Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.