Blinis aux Champignons

Ingredients

• 1 cup buckwheat flour
• 1 cup water
• 8 ounces mushrooms
• 1 medium onion
• 2 tablespoons dill
• 1 cup vegan sour cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. 1

   In a mixing bowl, whisk together 1 cup of buckwheat flour and 1 teaspoon of salt. Gradually add 1 cup of water while stirring until you have a smooth batter. Let the batter rest for 30 minutes.

2. 2

   While the batter rests, clean and slice 8 ounces of mushrooms and chop 1 medium onion finely.

3. 3

   In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

4. 4

   Add the sliced mushrooms to the skillet and cook for an additional 7-10 minutes, stirring occasionally, until the mushrooms are browned and tender. Season with 1 teaspoon of black pepper and 1 tablespoon of lemon juice. Stir in 2 tablespoons of chopped dill and remove from heat.

5. 5

   In a non-stick skillet or griddle, heat a small amount of olive oil over medium-low heat. Pour about 1/4 cup of the batter onto the skillet for each blini. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for an additional 2 minutes until golden brown.

6. 6

   Repeat until all the batter is used, adjusting the heat as necessary to prevent burning.

7. 7

   To serve, stack the blinis on a plate, top each with a generous spoonful of the sautéed mushroom mixture, and drizzle with vegan sour cream.

8. 8

   Garnish with extra dill if desired and serve warm.