Buckwheat blinis with mushroom caviar recipe

Recipe for buckwheat blinis with mushroom caviar in our easy vegetarian recipes collection.

Recipe ingredients

• 1 cup strong white bread flour
• 1/3 cup buckwheat flour
• l/2 teaspoon salt
• 3 cups milk
• 1 teaspoon dried yeast
• 2 eggs, separated
• 1/8 cup soured cream or creme fraiche, to serve
• For the caviar:
  • 12 ounces assorted wild mushrooms, such as field mushrooms, orange birch bolete, bay boletus, oyster and St George’s mushrooms
  • 1 teaspoon celery salt
  • 2 tablespoons walnut oil
  • l tablespoon lemon juice
  • 3 tablespoons chopped fresh parsley
  • Freshly ground black pepper

How to make buckwheat blinis with mushroom caviar

• To make the caviar, trim and chop the mushrooms and place them in a glass bowl.
• Toss with the celery salt and cover with a weighted plate.
• Leave the mushrooms for 2 hours, until the juices have run out into the bottom of the bowl.
• Rinse them thoroughly to remove the salt.
• Drain and press out as much liquid as you can with the back of a spoon.
• Return them to the bowl and toss with the walnut oil, lemon juice and parsley.
• Season with pepper and chill until ready to serve.
• Sift the two flours together with the salt in a large mixing bowl.
• Warm the milk. Add the yeast, stirring until dissolved, then pour into the flour.
• Add the egg yolks and stir to make a smooth batter.
• Cover with a damp cloth and leave in a warm place to rise, for about 30 minutes.
• Whisk the egg whites in a clean bowl until stiff, then fold into the risen batter.
• Heat an iron pan to moderate 6temperature.
• Moisten with oil, then drop spoonfuls of the batter on to the surface, turn them over and cook briefly on the other side.
• Spoon on the mushroom caviar and serve with the soured cream.

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