","type":"instant_content_web"},"source_name":"The Spruce","type":"instant_content_promoted_web"},{"type":"instant_content_section","blocks":[{"type":"instant_content_ordered_list","blocks":[{"type":"instant_content_group","blocks":[{"text":"To make the blini: In a large bowl, whisk together the eggs, egg yolk, milk, sugar, and salt. Gradually add the flour, whisking until smooth. Let stand 30 minutes. Then whisk in the club soda. Heat a nonstick crepe pan or skillet over medium heat. Add about 2 1/2 tablespoons batter to the pan while rotating so the batter completely covers the bottom of the pan. Fry on 1 side until golden, about 1 minute. Flip and fry the other side for about 10 seconds. Remove to a plate and repeat with remaining batter, stacking crepes on top of each other. They shouldn't stick together but if you are concerned, place small pieces of waxed paper between them.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"text":"To make the chicken-mushroom filling: Melt the butter in a skillet over medium-high heat. Add the fresh mushrooms, onion and garlic. Saute for about 10 minutes or until mushrooms are tender and most of the liquid has evaporated. Combine with chopped cooked chicken. Mix in 1 beaten egg as a binder. Season with salt and pepper.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"text":"To assemble the blinchiki: Place about 1/4 cup of filling into the bottom center of one blinchik. Fold the bottom portion up over the filling. Fold the sides of the blinchik over the filling and then finish wrapping the blinchik with the stuffing away from you, in much the way you would make an egg roll. Repeat with the remaining filling and blinchiki.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"text":"To fry the blinchiki: Heat a large skillet over medium heat. Add 1 tablespoon butter and 1 tablespoon oil. Working in batches, place blinchiki in the pan and saute on both sides until golden brown. Add remaining butter and oil as needed. Keep warm.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"attributes":[{"action":{"url":"https://www.thespruce.com/sweet-caramelized-glazed-carrots-3377799","type":"instant_content_action_url_navigate"},"range":{"start":171,"length":11},"style":{"bold":true}}],"type":"instant_content_text","text":"To make the mushroom sauce:TPlace in a heatproof bowl and pour 2 cups boiling water over. Let steep 1/2 hour. Meanwhile, in a medium saucepan, saute onion in butter until caramelized. Add cremini mushrooms to the saucepan once the onions are translucent."},{"web":{"url":"https://www.thespruce.com/russian-chicken-and-mushroom-blini-recipe-1137308","style":{"is_full_width":false,"width":300,"type":"instant_content_style_web","ratio":0,"height":250},"html":"
","type":"instant_content_web"},"source_name":"The Spruce","type":"instant_content_promoted_web"}]},{"type":"instant_content_group","blocks":[{"text":"Using your fingers, lift the dried mushrooms out of their soaking liquid and add to the pan with onions and fresh mushrooms. Carefully add the soaking liquid to the pan, making sure not to disturb the sediment at the bottom. Add base, and salt and pepper to taste. Bring to a boil, reduce heat and simmer, covered, 30 minutes.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"attributes":[{"action":{"url":"https://www.thespruce.com/what-is-tempering-1137207","type":"instant_content_action_url_navigate"},"range":{"start":66,"length":6},"style":{"bold":true}}],"type":"instant_content_text","text":"In a medium bowl, fork blend 2 tablespoons flour into sour cream. Temper the sour cream by adding 3 ladles of hot mushroom liquid, 1 ladle at a time, and whisking until smooth. Slowly pour the tempered sour cream into the mushroom sauce, whisking constantly. Simmer 5 to 10 minutes until thickened and raw flour taste is cooked out."}]},{"type":"instant_content_group","blocks":[{"text":"To serve: Place 2 to 3 blinchiki on a plate and nap with the mushroom sauce. Garnish with chopped chives or dill and sour cream, if desired.","type":"instant_content_text"}]}]}],"title":"Directions"},{"web":{"url":"https://www.thespruce.com/russian-chicken-and-mushroom-blini-recipe-1137308","style":{"is_full_width":false,"width":300,"type":"instant_content_style_web","ratio":0,"height":250},"html":"
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AMAZING.","title":"White Mushroom Pizza"},{"type":"instant_content_section","blocks":[{"type":"instant_content_unordered_list","blocks":[{"text":"2 tablespoons olive oil","type":"instant_content_text"},{"text":"2 tablespoons unsalted butter","type":"instant_content_text"},{"text":"1 (13.8-ounce can) refrigerated classic pizza crust","type":"instant_content_text"}]}],"title":"Ingredients"},{"type":"instant_content_section","blocks":[{"type":"instant_content_ordered_list","blocks":[{"type":"instant_content_group","blocks":[{"text":"Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"text":"Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"text":"Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste.","type":"instant_content_text"}]},{"type":"instant_content_group","blocks":[{"text":"Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. 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