Ingredients
Blini:
2/3 cups Buckwheat Flour
1/3 cup Flour
1/2 tsp. Baking Powder
3/4 tsp. Salt
3/4 cup Milk
1 Egg
1 Tbsp. melted Butter
Mushrooms & Chestnuts:
3.2 oz. Shitake Mushrooms
2 tsp. minced Thyme
5.2 oz. peeled Chestnuts
1 large or 2 smaller cloves Garlic
1/4 cup mince Leeks
4 Tbsp. Butter
2 Tbsp. Sherry
1 cup Beef Stock
Salt
Pepper
❃❃Makes 18-24❃❃
Preparation
Pre-heat oven to 200.
Mince garlic, thyme and leeks.
Melt butter for blinis, wipe mushrooms with a damp paper towel and remove stems. Small chop the mushroom caps and the chestnuts.
Blinis
Whisk all the blini ingredients together in a bowl until smooth. Heat griddle pan or non-stick skillet on medium high heat, spray with non-stick cooking spray and add blini mixture a tablespoon at a time. Just as with pancakes cook on first side until bubbles begin to form around the outside and then turn. You may need to adjust the heat down so the blinis cook on the inside but do not burn.
As the blinis are done remove them to a sheet pan and they can be kept in the oven to stay warm as you finish all the blinis and cook the mushroom and chestnut mixture.
Mushrooms & Chestnuts
Add butter to a skillet over medium high heat. Once butter has melted add leeks, mushrooms, chestnuts, thyme, garlic, a pinch of salt and a pinch of pepper. Cook until mushrooms and leeks soften. This will take 8-10 minutes. Adjust the heat down if necessary so nothing begins to burn. Once the mushroom mixture is to this stage turn the heat up as high as it will go for about 30 seconds. Add the stock and scrape the bottom of the pan getting up any bits and deglazing the pan. Turn heat down to medium and add sherry. Continue to cook the mixture on medium heat until it becomes very thick and all the stock and sherry has been absorbed. Salt and pepper to taste.
Remove to a serving bowl and serve with blinis.