Pan-Fried Mushrooms with Onion for Blini
Golden-brown mushrooms and caramelized onion fried in butter—rich, savory filling for blini.
- Time
- 25 min
- Serving
- 157 kcal
- Ingredients
- ≈ $1.23
- Protein
- 6 g
Ingredients
- 1 Button mushrooms≈ $7.50 per kg 120 g
- 2 Onions≈ $1.60 per kg 40 g
- 3 Butterpack 180 g ≈ $1.58 10 g
- 4 Sour cream 15%pack 300 g ≈ $1.60 20 g
- 5 Salt 1 g
- 6 Ground black pepper to taste
- 7 Dillpack 50 g ≈ $1.80 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wipe mushrooms clean with a damp cloth, then slice into 4mm-thick rounds; dice onion2 finely.
Heat a dry skillet over high heat, add mushrooms, and sear undisturbed for 5 minutes (first 2 minutes let them steam and brown).
Reduce heat to medium, add butter1 and onion2, and cook 6–7 minutes until onion is soft and golden.
Season with salt and black pepper, stir in sour4 cream, and warm through for 1 minute to coat the mushrooms.
Sprinkle with fresh dill7; serve warm in a bowl with blini or wrap immediately.
Tips
- Why it works
- Sear mushrooms undisturbed for 5 minutes to release moisture and develop a deep brown crust before stirring. Over-mixing makes them soggy.
- Substitutions
- Use 30g frozen peas instead of mushrooms if needed. They’ll soften faster but add crunch. Skip sour cream and add 10g yogurt for a tangier taste.
- Common mistakes
- If onions burn before softening, your heat is too high. They should melt into a golden paste, not darken.
- Storing and reheating
- Eat fresh or store for 2 days in the fridge. Reheat gently in a pan with 5g butter for 3 minutes, stirring often.
- Serve with
- Wrap in a warm blini with a dollop of sour cream and a pinch of salt for a quick breakfast or snack.
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