 | | Directions | MUSHROOM TOPPING:
- Chop mushrooms and place in glass bowl.
- Toss with celery salt and cover with a weighted plate.
- Leave mushrooms out for approximately 1 hours so that the mushrooms release their juices.
- Drain mushrooms in a strainer and press out as much liquid as you can with the back of a wooden spoon.
- Return to the bowl and mix with sesame oil, lemon juice, parsley and a twist of fresh pepper.
- May add 1/2 of grated lemon if desired.
- Chill until ready to use.
BLINIS:
- Sift flours with salt in a mixing bowl.
- Gently warm the milk to 110° in a small saucepan.
- Add yeast to the milk, stirring to dissolve.
- Pour mixture into the flour mixture.
- Add egg yolks and stir to make a smooth batter.
- Cover with a damp cloth and leave in a warm place for approximately one hour. This batter will not rise, it remains a thick liquid.
- Whisk egg whites in a clean bowl until stiff peaks form.
- Fold into the batter.
- Heat an iron pan or griddle to medium temperature.
- Lightly grease the pan.
- Drop serving spoonfuls of batter onto the griddle.
- When bubbles form on the top, flip with a spatula and cook briefly on the other sie.
- The blinis will be light brown in color.
- Transfer to a serving plate.
- Spoon on mushroom mixture and top with a small dollop of sour cream and a sprinkle of parsley.
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Prep Time: 1 hour
Cook Time: 5 minutes
Servings: 4
Serving Size: 4
|  | | Ingredients | | | |
| - | | MUSHROOMS: |
| - | | 6 ounces portobello mushrooms - finely chopped |
| - | | 3 ounces oyster mushrooms - finely chopped |
| - | | 1 teaspoon celery salt |
| - | | 2 tablespoons sesame oil |
| - | | 1 tablespoon lemon juice |
| - | | 3 tablespoons fresh parsley - chopped |
| - | | ground black pepper |
| - | | 1/2 lemon - grated |
| - | | BLINIS: |
| - | | 1 cup white bread flour |
| - | | 1/2 cup buckwheat flour |
| - | | 1/2 teaspoon salt |
| - | | 1 1/4 cups milk |
| - | | 1 teaspoon rapid rise yeast |
| - | | 2 eggs - separated |
| - | | sour cream for garnish |
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