A delicious mushroom dish for any occasion!
Traditionally, these small Russian pancakes are served with real caviar and sour whipped cream, but the Russian word for caviar (ikra) also refers to finely chopped melanzane and mushrooms.
Mushroom caviar is especially popular in autumn.
Leave to stand for about an hour, until the juice has collected at the bottom of the baking dish. Rinse the mushrooms thoroughly, drain them and squeeze out the liquid well. Return the mushrooms to the baking dish and mix with parsley, walnut oil, juice of one lemon and a pinch of pepper. Refrigerate.
Sift the two types of flour with the salt into a large wide bowl. Warm the milk to about body temperature. Pour in the yeast, let it melt while stirring, and pour it into the flour. Add the egg yolks and mix to a smooth dough. Cover with a wet dishcloth and let rise in a warm place.
Whip the egg whites in a clean container until stiff, then fold into the now risen dough.
Heat oil moderately in a cast iron frying pan. Pour in the dough by the tablespoonful. As soon as bubbles form on the surface, turn the blini to the other side and continue frying briefly. On each blini put a blob of sour cream and mushroom caviar form and bring to the table.
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