Oyster Mushroom Blinis

Oyster Mushroom Blinis

This recipe was made for Helsieni by Louise Mérus. Find out more about her cooking courses at www.danskarby.com.



  • 25 g fresh yeast
  • 3 dl oat, soy- or almond milk
  • 2 dl buckwheat flour
  • 1 dl wheat flour
  • ½ dl rapeseed oil
  • salt
  • Oil for frying or clarified butter (ghee)


  • 300 g oyster mushrooms
  • 1 rkl olive oil
  • 200 g spinach
  • 2–3 cooked beets
  • pickled red onions
  • salt and pepper


  • 1 red onion
  • 3 tbsp white wine vinegar
  • 1 tbsp sugar
  • 2 tbsp watervesi
  • 1 tsp salt


Heat the milk to hand temperature, dissolve the yeast in it and mix in the flour and oil. Let the dough rise for about 40 minutes. Fry thick blinis from the dough in a blini or pancake pan in oil on low heat. Pickled red onion : Slice the red onion. Boil the wine vinegar, water, sugar and salt in a saucepan until the sugar and salt dissolve. Add onion rings and leave to absorb.

Topping: Boil the beetroot until ripe and cut into planks. Clean the oyster mushrooms and cut into thin slices. Peel and chop the garlic. Heat the oil in a frying pan, sauté the garlic and add the mushrooms and fry them, stirring occasionally, for approx. 5 minutes, season with salt and pepper, set aside. Fry the spinach leaves in the same pan and season with salt and pepper.

Arrange spinach, beetroot slices and mushrooms on the blinis. Garnish with red onion.