Beetroot blinis with garlicky mushrooms Recipe

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  • Vegetarian

makes:

30

Skill:

medium

Cost:

cheap

Total Time:

00:30
plus resting

Prep:

00:10

Cooking:

00:20

Nutrition per portion

RDA
Calories 57 kCal 3%
Fat 3.5g 5%
  -  Saturates 2g 10%

Homemade beetroot blinis with garlicky mushrooms are really worth the effort. The fluffy blinis work perfectly with the earthy beetroot and meaty mushrooms, and the sprig of dill is a festive finishing touch.

Ingredients

  • For the blinis:
  • 150g buckwheat flour
  • 7g sachet fast-action yeast
  • 250ml milk, warmed to blood temperature
  • 2 free range eggs, beaten
  • 25g butter, melted, for frying
  • For the topping:
  • 150g vacuum-packed beetroot
  • 3tbsp creme fraiche
  • 125g ricotta
  • Small bunch dill, half roughly chopped
  • 40g butter
  • 250g button mushrooms, sliced
  • 3 garlic cloves, finely chopped

Method

  • In a bowl, whisk together all the blini ingredients until smooth. Leave in a warm place for 30 mins until frothy. Heat a large frying pan over a medium heat, brush with the melted butter and drop teaspoonfuls of batter into the pan, spacing 5cm apart, and cook for about 1 1/2 mins, before turning and cooking for another minute. Cook in batches until the batter has been used.

  • In a food processor, whizz beetroot, creme fraiche and ricotta until coarse. Season well, stir in the chopped dill and chill until required.

  • Melt butter in a large frying pan, add mushrooms and garlic and fry until deep golden.

  • To serve, put the blinis on a platter, spread with a teaspoonful of beetroot mix, add a few mushrooms and garnish with a small sprig of dill.

More Recipe Ideas

Top Tip

You can make the blinis in advance - just warm them for a few secs in a microwave before assembling.