Appetizer > Savory > Russian

Buckwheat Blini with Mushrooms and Sour Cream Recipe

Ingredients with Measurements:
- 1 cup buckwheat flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups milk
- 2 eggs
- 2 tablespoons vegetable oil
- 1 pound mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1 cup sour cream
- Salt and pepper to taste

Special equipment needed:
- Blini pan or non-stick skillet
- Mixing bowl
- Whisk
- Spatula
- Frying pan

Step-by-step instructions:
1. In a mixing bowl, whisk together the buckwheat flour, all-purpose flour, baking powder, and salt.
2. In a separate bowl, whisk together the milk, eggs, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and whisk until smooth.
4. Heat a blini pan or non-stick skillet over medium heat.
5. Drop spoonfuls of batter onto the pan and cook until bubbles form on the surface, then flip and cook for another minute.
6. Remove the blini from the pan and repeat until all the batter is used.
7. In a frying pan, melt the butter over medium heat.
8. Add the mushrooms, onion, and garlic and sauté until the mushrooms are tender and the onions are translucent.
9. Season with salt and pepper to taste.
10. To serve, top each blini with a spoonful of the mushroom mixture and a dollop of sour cream.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Blini pan or non-stick skillet: medium heat
Frying pan: medium heat
Serving size:
Makes approximately 20 blini

Nutritional information:
Calories per serving: 150
Total fat: 8g
Saturated fat: 3g
Cholesterol: 45mg
Sodium: 250mg
Total carbohydrates: 16g
Dietary fiber: 2g
Sugar: 2g
Protein: 5g

Substitutions for ingredients:
- Buckwheat flour can be substituted with whole wheat flour or rye flour.
- All-purpose flour can be substituted with gluten-free flour.
- Milk can be substituted with almond milk or soy milk.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Mushrooms can be substituted with any other type of mushroom.
- Sour cream can be substituted with Greek yogurt or crème fraîche.

Variations:
- Add chopped herbs, such as dill or parsley, to the batter for extra flavor.
- Add grated cheese, such as Parmesan or cheddar, to the batter for a cheesy twist.
- Use smoked salmon instead of mushrooms for a classic blini topping.
- Add a spoonful of caviar or salmon roe on top of the sour cream for a luxurious touch.

Tips and tricks:
- Make sure the blini pan or non-stick skillet is hot before adding the batter.
- Use a small spoon to drop the batter onto the pan to make small, bite-sized blini.
- Keep the blini warm in the oven on low heat while cooking the rest of the batter.
- Use a non-stick frying pan to avoid the mushrooms sticking to the pan.

Storage instructions:
- Store leftover blini in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave before serving.

Reheating instructions:
- To reheat in the oven, place the blini on a baking sheet and heat in a preheated oven at 350°F for 5-10 minutes.
- To reheat in the microwave, place the blini on a microwave-safe plate and heat on high for 30 seconds to 1 minute.

Presentation ideas:
- Arrange the blini on a platter and top with the mushroom mixture and sour cream.
- Garnish with chopped herbs or a sprinkle of paprika for extra color.

Garnishes:
- Chopped herbs, such as dill or parsley
- Paprika
- Lemon wedges
- Caviar or salmon roe

Pairings:
- Champagne or sparkling wine
- Vodka or gin martini
- White wine, such as Chardonnay or Sauvignon Blanc

Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Grilled or sautéed shrimp

Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the blini are sticking to the pan, add a little more oil to the pan before cooking the next batch.

Food safety advice:
- Make sure the mushrooms are cooked thoroughly before serving to avoid any risk of foodborne illness.
- Store leftover blini in the refrigerator and consume within 3 days.

Food history:
- Blini are a traditional Russian dish made from buckwheat flour and served with a variety of toppings, such as caviar, smoked salmon, or sour cream.

Flavor profiles:
- Buckwheat flour has a nutty and earthy flavor.
- Mushrooms have an umami and meaty flavor.
- Sour cream has a tangy and creamy flavor.

Serving suggestions:
- Serve as an appetizer or party snack.
- Serve as a brunch dish with a side of smoked salmon or bacon.

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Region: Russian

Taste: Savory, Tangy, Creamy, Earthy, Nutty