Beetroot blinis with garlicky mushrooms recipe

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  • Vegetarian
makes: 30
Skill: medium
Cost: cheap
Prep: 10 min
Cooking: 20 min

Nutrition per portion

Calories 57 kCal 3%
Fat 3.5g 5%
  -  Saturates 2g 10%
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  • Homemade beetroot blinis with garlicky mushrooms are really worth the effort. The fluffy blinis work perfectly with the earthy beetroot and meaty mushrooms, and the sprig of dill is a festive finishing touch.

    Looking for another bitesized, tasty treat to serve at your party? Why not serve our delicious vol-au-vents!


    • For the blinis:
    • 150g buckwheat flour
    • 7g sachet fast-action yeast
    • 250ml milk, warmed to blood temperature
    • 2 free range eggs, beaten
    • 25g butter, melted, for frying
    • For the topping:
    • 150g vacuum-packed beetroot
    • 3tbsp creme fraiche
    • 125g ricotta
    • Small bunch dill, half roughly chopped
    • 40g butter
    • 250g button mushrooms, sliced
    • 3 garlic cloves, finely chopped


    • In a bowl, whisk together all the blini ingredients until smooth. Leave in a warm place for 30 mins until frothy. Heat a large frying pan over a medium heat, brush with the melted butter and drop teaspoonfuls of batter into the pan, spacing 5cm apart, and cook for about 1 1/2 mins, before turning and cooking for another minute. Cook in batches until the batter has been used.

    • In a food processor, whizz beetroot, creme fraiche and ricotta until coarse. Season well, stir in the chopped dill and chill until required.

    • Melt butter in a large frying pan, add mushrooms and garlic and fry until deep golden.

    • To serve, put the blinis on a platter, spread with a teaspoonful of beetroot mix, add a few mushrooms and garnish with a small sprig of dill.

    Top tip for making Beetroot blinis with garlicky mushrooms

    You can make the blinis in advance - just warm them for a few secs in a microwave before assembling.

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