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Potato-mushroom blintzes recipe

1 stack of pre-made large blini, cooled (about 30 blini)*
1 cup flavorful wild mushrooms, such as chanterelles or porcini, chopped
2 lb Yukon Gold potatoes
1/2 cup whole milk, warmed and kept hot
2 egg yolks, lightly beaten
3 tbsp butter
1 bay leaf
1 tsp black peppercorns
salt and pepper to taste
vegetable oil
measures conversion [+]

Melt 1 tbsp of butter in a skillet and saute the mushrooms until they have reabsorbed their liquid. Turn out on a piece of paper towel and set aside. Peel the potatoes and boil them with bay leaf and peppercorns until tender when pierced with a fork. Drain. Discard the bay leaf and peppercorns. Mash the potatoes quickly and thoroughly. Whisk in 2 tbsp melted butter and the milk. When the mashed potatoes have cooled slightly, add the egg yolks, whisking vigorously to prevent curdling. Add mushrooms and season with salt and pepper. Place approximately 1 heaping tablespoon of the potato mixture in the middle of a single blin. Fold the sides of the blin to make an envelope. Place the filled blintz on a tray seam side down. Repeat until the ingredients are used up. Cover the blintzes and let stand for 1 hour. (The blintzes can be made 1 day ahead and refrigerated.) Warm some vegetable oil in a large skillet. Fry the blintzes gently over low heat until slightly browned, approximately 2 minutes per side. Serve warm, with sour cream on the side. --------------------------------------------------------- *Many Russian stores and delicatessens sell fresh blini in stacks. Alternatively, you can make your own. The "Krasnye Blini" recipe on this site is wonderful.

Cuisine: Russian
Source: Redisca
Recipe category: Mushroom-Dishes, Vegetable-Dishes > Potato, Breads-and-Pastry > Pancakes

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