| Ingredients:
Creamed Mushrooms
450gms / 6 cups mushrooms.
50gms / 4 tbsp butter.
1 onion, finely sliced.
1 1/4 cups sour cream.
2 tbsp chopped fresh dill.
Salt and pepper.
Blinchiki
2 eggs, separated.
1 1/2 tsp soft butter.
1/2 tsp salt.
1/2 tsp sugar.
3 cups milk.
2 cups flour.
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Method:
Creamed Mushrooms
Melt the butter in a frying
pan and cook the sliced onion for 5 minutes.
Slice the mushrooms and add to the
onion in the pan. Continue to saute for a further
3 minutes, stirring continuously.
Stir the sour cream into the muchroom
and onion, and add the chopped dill.
Cook's Tip:
if you don't have sour cream on hand you can substitute
for thick cream.
Season with salt and pepper then
bring to the boil and simmer for 1 minute.
Serve immediately on warm blinchiki
or blini.
Blinchiki
Separate the egg yolks from
the whites and place into separate bowls, using
a large mixing bowl for the yolks.
Beat the egg yolks with the butter,
salt and sugar until creamy. Add the milk. Gradually
add the sifted flour stirring continuously to
make a smooth batter. If lumps exist, put the
mixture through a sieve. The mixture needs to
be thin and should slide off a spoon. If it doesn't,
add more milk until it does.
Beat the whites
until stiff and fold carefully into the batter.
Heat a small nonstick frying pan
and melt a small amount of butter. Using a ladle,
add enough batter to thinly cover the bottom of
the pan.
Cook the blinchiki until golden
then flip and cook on the other side. The second
side does not need to be cooked until golden,
just until that side is firm and not tacky.
Stack the blinchiki onto a plate
under a high pot or casserole lid to keep them
warm and moist as you cook.
Serving
Lay the blinchiki onto plates
and cover with the creamed mushrooms.
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