Beetroot Blinis With Garlicky Mushrooms
These beetroot blinis combine the earthy flavours of beetroot with the moreishness of delicious, garlicky mushroom.
Beetroot Blinis With Garlicky Mushrooms
Rated 5 stars by 1 users
Category
Canapé
Servings
30 Canapés
Prep Time
10 minutes
Cook Time
20 minutes
These beetroot blinis combine the earthy flavours of beetroot with the moreishness of delicious, garlicky mushroom.
Team Makery
Ingredients
3/4 cup buckwheat flour
1 and half teaspoons fast action dried yeast
250ml milk, warmed
2 eggs, beaten
1/4 cup butter, melted
3/4 cup beetroot
3 tablespoons creme fraiche
2/3 cup ricotta
A handful of dill, roughly chopped
1/2 cup butter
250g mushrooms, sliced
3 garlic cloves, finely chopped
For the Blinis:
For the Topping:
Directions
Add the flour, yeast, milk, and eggs to a bowl, and whisk together till smooth and combined. Leave covered, in a warm area until it turns frothy.
Heat a frying pan over medium heat and brush with the butter. Drop the batter by teaspoonfuls on the pan and cook for 1.5 minutes. Turn and cook on the other side for 1 minute. Make sure the blinis are not too big; they're supposed to be bite-sized. Cook until the entire batter is used; you should be able to make around 30 blinis.
Add the beetroot, creme fraiche, and ricotta to a food processor and blend till coarse. Season with salt and pepper. Stir in the chopped dill and set aside to chill.
In a frying pan, add butter and let it melt. Add the garlic and saute for a few minutes over low to medium heat till fragrant. Add in the mushrooms and fry till they're golden.
To assemble, arrange the blinis on a tray. Spread a teaspoonful of the beetroot mixture, top with the mushrooms, and garnish with a sprig of dill.
Recipe Note
Substitute the buckwheat flour with gram flour if you can't find buckwheat flour. For creme fraiche, you can substitute with sour cream.
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