Buckwheat Blinis with Mushroom Topping Prep Time: 1 hour Cook Time: 5 minutes Servings: 4 Serving Size: 4 Ingredients - MUSHROOMS: - 6 ounces portobello mushrooms - finely chopped - 3 ounces oyster mushrooms - finely chopped - 1 teaspoon celery salt - 2 tablespoons sesame oil - 1 tablespoon lemon juice - 3 tablespoons fresh parsley - chopped - ground black pepper - 1/2 lemon - grated - BLINIS: - 1 cup white bread flour - 1/2 cup buckwheat flour - 1/2 teaspoon salt - 1 1/4 cups milk	1

	- 1 teaspoon rapid rise yeast - 2 eggs - separated - sour cream for garnish    Mixture of mushrooms atop these little Russian pancakes make a great little appetizer.   Directions MUSHROOM TOPPING: Chop mushrooms and place in glass bowl. Toss with celery salt and cover with a weighted plate. Leave mushrooms out for approximately 1 hours so that the mushrooms release their juices. Drain mushrooms in a strainer and press out as much liquid as you can with the back of a wooden spoon. Return to the bowl and mix with sesame oil, lemon juice, parsley and a twist of fresh pepper. May add 1/2 of grated lemon if desired. Chill until ready to use. BLINIS: Sift flours with salt in a mixing bowl. Gently warm the milk to 110° in a small saucepan. Add yeast to the milk, stirring to dissolve. Pour mixture into the flour mixture. Add egg yolks and stir to make a smooth batter. Cover with a damp cloth and leave in a warm place for approximately one hour. This batter will not rise, it remains a thick liquid. Whisk egg whites in a clean bowl until stiff peaks form. Fold into the batter. Heat an iron pan or griddle to medium temperature. Lightly grease the pan.	2

	Drop serving spoonfuls of batter onto the griddle. When bubbles form on the top, flip with a spatula and cook briefly on the other sie. The blinis will be light brown in color. Transfer to a serving plate. Spoon on mushroom mixture and top with a small dollop of sour cream and a sprinkle of parsley.	3