Russia: Chicken and Mushroom Blini with Porcini Mushroom Sauce
Russian cuisine is known for creamy sauces with mushrooms. We’ve been eating beef stroganoff for years and years, so when I stumbled upon this recipe I figured it would have a similar flavor profile.
First off, let me say the sauce was delicious. However, since we’re not used to savory crepes in my family, it was met with a bit of resistance. I think the kids would have loved the sauce served over pasta or dumplings (something a bit more commonplace around here). That said, one of my goals with the project was to expose them to new tastes and textures, which I did. I’m proud of them for trying it and giving it a shot, and maybe next time they’ll be more open to something like this. I think I’ll tuck the porcini mushroom sauce recipe away to use again. It was a keeper!
- 1¾ C. buttermilk
- 1 egg
- ¼ tsp. salt
- 1 tsp. baking soda
- 2¾ C. flour
- 1¾ cup boiling water
- ⅓ C. vegetable oil
- Chicken and Mushroom Filling:
- 1 Tbsp. butter
- 8 oz fresh mushrooms, chopped
- 1 onion, chopped
- 1 celery stalk, chopped
- ½ tsp. dried thyme
- salt, pepper
- 2½ C. chopped cooked chicken
- ¾ C. chicken broth
- Porcini Mushroom Sauce:
- 2 Tbsp. butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 8 oz. fresh mushrooms, sliced
- 1 oz dried porcini or chanterelle mushrooms, rehydrated and minced
- 1 Tbsp. flour
- 1¼ C. chicken broth
- ½ C. heavy cream
- 1 Tbsp. sour cream or Greek yogurt
- 2 Tbsp. fresh dill, minced
- Combine blini ingredients in a large mixing bowl. Heat skillet. Pour in about ⅓ C. blini batter and flip when the blini get tiny bubbles. Blini are done when golden brown. Set aside.
- For the filling, melt butter in a skillet. Saute mushrooms, onion, celery until soft and translucent. Season with salt, pepper, and thyme. Add chicken and heat through. Set aside.
- To assemble blini, add about ¼ C. filling to the blini. Roll as you would an enchilada. Saute in a skillet in butter until golden brown. Set aside in a casserole dish. Later you will be topping with mushroom sauce.
- For the mushroom sauce, hydrate porcini mushrooms by soaking them in hot water for 10-15 minutes. Drain water and mince. Melt butter in skillet. Saute garlic, onion, fresh mushrooms until translucent. Add porcini mushrooms. Add flour and stir until all ingredients are well-coated. Add chicken broth and heat to thicken. Simmer 10-15 minutes on low. Add cream and sour cream, stir.
Thanks, Olga’s Flavor Factory!