Recipe: Mushroom Blinis

Name: Mushroom Blinis
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: French
Ingredients: 12 mini blinis; 7 oz (200 g) fresh porcini mushrooms; 1.1 oz (30 g) sun-dried tomatoes; 0.4 oz (10 g) chopped flat-leaf parsley; 1 clove pink garlic if possible; Olive oil; 3.5 oz (100 g) tomato coulis

By chef patrick Asfaux 4.1/5 (7 reviews) · 🍳 15 made it

Prep 10 min

Cook 10 min

Total 20 min

Servings 4 serv.

Thinly sliced porcini mushrooms are the key: they stay crunchy when you sear them on high heat. On hot blinis, they become tender in 3 minutes in the oven. A little market trick to turn an appetizer into something serious.

Ingredients for 4 servings

Adjust for

servings

12 mini blinis
7 oz (200 g) fresh porcini mushrooms
1.1 oz (30 g) sun-dried tomatoes
0.4 oz (10 g) chopped flat-leaf parsley
1 clove pink garlic if possible
Olive oil
3.5 oz (100 g) tomato coulis

Step-by-step directions

1 Sauté your thinly sliced porcini mushrooms, then add the sun-dried tomatoes cut into small cubes, then the germ-removed and chopped garlic and finally the flat-leaf parsley. Season with salt and pepper.

2 For serving, arrange your blinis on a baking sheet, put a teaspoon of your mixture on each one and bake for 3 minutes in a hot oven.

3 Serve on nice small plates with the well-seasoned tomato coulis around.

4 Note: I'm keeping things simple so you can buy ready-made blinis as well as sun-dried tomatoes and coulis.

A chef's advice

Porcini mushrooms, you need to hunt for them in autumn when they're really firm. Here, we avoid heaviness: no cream, just olive oil, sun-dried tomatoes for acidity, and pink garlic to add depth. Three minutes in the oven and the mushroom stays slightly al dente, not crushed. Serve the tomato coulis nice and strong around it, it hits the palate. It's the perfect accompaniment: some pickled red cabbage or crispy radishes on the side make the difference, they play against the heat of the oven.