Mushroom blintzes are Mashav's favorit. So, when Ema and Aba come by for any reason, there is always the potential (and hope - Mashav's) that a small plastic box with some Mushroom Blintzes will appeare as if by magic...
- 1 cup water
- 3/4 cup flour
- 1 egg
- 1/2 tsp. salt
- 1 large Onion, chopped small
- approx. 2 boxes fresh mushrooms (you can use also frozen ones - 1 bag)
- 1-2 Tbs. flour
- 3 Tbs. mushroom soup powder (Knorr has a good creamed mushroom soup powder)
- salt and pepper
- 1/2 cup white wine
- 1-2 cups water (or milk for a milchik meal, or cream for a heart attack!)
- 2 Tbs. oil
Put all ingredients into blender and mix well.
Wipe frying pan with paper towel soaked in oil.
Heat the frying pan well.
Pour enough mixture to cover the bottom of the frying pan in a thin layer.
Pour off excess back into the mixture.
Cook untill the sides start to detach from the pan (about a half minute).
Upturn the frying pan over a clean dish towel so the leaf falls out. (bang the frying pan a little if necessary).
Continue to make leaves till all mixture is finished. (makes approx. 15)
Mushroom Filling - 2 versions
Fry onions until transparent. Add mushrooms and fry until they darken.sprinkle the flour and stir. add 1 cup water and mix well to disperse the flour clumps. add wine and soup powder. stirr well, let boil. if too thick add more water, if too thin, boil off some of the liquid. yu are trying for a very thick sauce - you don't want it to run out of the blintzes and make a mess, but you want them juicy. add pepper and salt (check if neccesary first - the soup powder is quite salty).
This method is neccesary when you plan to fry the blintzes. Usually, for a basari (meat) meal Ema would make the blintzes just rolled and arranged (like sardines) in an oiled pyrex, with a sauce over them all and baked. for this kind you just fry the onion and mushrooms, add salt and pepper and roll this in the leaves. Then you mix some soup powder with water (or milk) and wine, in the pan you fried the mushrooms, add a few more mushrooms (or save some from the filling) and pour over the blintzes in the pan. bake until dryish and brown on top.
Making the Blintzes:
Spread a tablespoon of filling on a whole leaf for big blintzes.
Spread a teaspoon of filling on a half of a leaf for small blintzes.
Close by first folding sides over onto the filling and then rolling.
Fry in oiled frying pan till golden.
Can be made ahead and frozen before frying. (defrost before frying).
Serve mushroom blintzes with sour cream (or yogurt - if you think you are on a diet) as a topping. But only if the meal is a dairy meal (or Ruchalea is not watching...)