Vegan Buckwheat Blini with Mushroom Filling

Ingredients

• 1 cup Buckwheat Flour
• 1/2 cup All-Purpose Flour
• 1 1/2 cups Plant-Based Milk
• 2 tbsp Vegan Egg Replacer
• 1 tsp Dry Yeast
• 1 tsp Sugar
• 1/4 tsp Salt
• 2 tbsp Vegan Butter
• 1 lb Cremini Mushrooms
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Fresh Dill

Instructions

1. 1In a large bowl, combine the 1 cup Buckwheat Flour, 1/2 cup All-Purpose Flour, 2 tbsp Vegan Egg Replacer, 1 tsp Dry Yeast, 1 tsp Sugar, and 1/4 tsp Salt. Whisk these dry ingredients together until they are thoroughly combined.
2. 2Warm the 1 1/2 cups Plant-Based Milk in a small saucepan over medium-low heat (approximately 100-110°F / 38-43°C) until it is just warm to the touch, not hot. Pour the warm 1 1/2 cups Plant-Based Milk into the dry ingredients and whisk until a smooth batter forms, ensuring there are no lumps. Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 30 minutes; this allows the yeast to activate and the flours to hydrate, resulting in tender blini.
3. 3While the batter rests, finely dice the 1/2 medium Onion and mince the 2 cloves Garlic. In a 10-inch (25 cm) skillet or frying pan, melt 1 tbsp of the 2 tbsp Vegan Butter over medium heat (approximately 300-325°F / 150-163°C surface temperature). Add the diced 1/2 medium Onion and minced 2 cloves Garlic to the skillet and sauté for 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent and the garlic is fragrant.
4. 4Slice the 1 lb Cremini Mushrooms into 1/4-inch (0.6 cm) thick pieces. Add the sliced 1 lb Cremini Mushrooms to the skillet with the onion and garlic, then increase the heat to medium-high (approximately 350-375°F / 175-190°C surface temperature). Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture, the liquid evaporates, and the mushrooms are tender and lightly browned.
5. 5Finely chop the 2 tbsp Fresh Dill. Remove the mushroom mixture from the heat and stir in the chopped 2 tbsp Fresh Dill. Set the mushroom filling aside.
6. 6Heat a large griddle or a 10-inch (25 cm) frying pan over medium heat (approximately 325-350°F / 163-177°C surface temperature). Lightly grease the cooking surface with a small amount of the remaining 1 tbsp of the 2 tbsp Vegan Butter. Pour 2-3 tablespoons of the rested batter onto the hot griddle for each blini, spacing them apart, and cook for 2-3 minutes per side until the edges look set, small bubbles appear on the surface, and the blini are golden brown.
7. 7Transfer the cooked blini to a plate. Place a spoonful of the mushroom filling onto one half of each blini, then fold or roll the blini around the filling. Serve immediately.

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