Wicklewoods Buttermilk Blinis With Wild Mushroom Caviar

• 4 ounces gluten, free flour mix
• 2 ounces buckwheat flour
• 12 teaspoon salt
• 12 teaspoon honey
• 12 pint buttermilk
• 1 teaspoon dried yeast
• 2 eggs, separated
• 7 fluid ounces creme fraiche
• 12 ounces mixed wild mushrooms
• 3 tablespoons chopped fresh parsley
• 2 tablespoons walnut oil
• 1 teaspoon celery salt
• 1 tablespoon lemon juice
• ground black pepper

1. Trim and chop the mushrooms, place in a large bowl and mix well with the celery salt until coated.
2. Cover with a weighted plate and set aside for 2 hours after which time the juices will have drained out of the mushrooms.
3. Rinse thoroughly removing all traces of the salt, drain and squeeze out as much liquid as possible.
4. Return to the bowl stir in oil lemon juice, parsley and pepper.
5. Chill until ready to serve.
6. In a large bowl sift the flours and salt together.
7. Warm the milk and honey gently, (do not allow to get hotter than touch temp) stir in the yeast until dissolved.
8. Pour into the flours, add the yolks and stir into a batter.
9. Cover and leave in a warm place for about an hour.
10. Heat a heavy skillet or griddle to a moderate heat.
11. Whisk the egg whites until stiff ad fold into the risen batter.
12. Brush the griddle with a little oil and drop spoonfuls of the batter onto the surface.
13. When bubbles rise to the pop of the blinis turn them over and cook briefly on the other side.
14. served warm with a spoonful of the chilled caviar and a spoonful of creme fraiche.

flour mix, flour, salt, honey, buttermilk, yeast, eggs, creme fraiche, mushrooms, parsley, walnut oil, celery salt, lemon juice, ground black pepper

Taken from www.food.com/recipe/wicklewood-rsquo-s-buttermilk-blinis-with-wild-mushroom-caviar-439059 (may not work)