Crispy Chestnut Mushroom Buckwheat Blini Stacks with sour cherry yogurt

Crispy Chestnut Mushroom Buckwheat Blini Stacks with Sour Cherry Yogurt 🍄🍒 These little stacks are a savory brunch-board idea with proper texture: crisp-edged buckwheat blini, deeply browned chestnut mushrooms, fresh herbs and a cool sour cherry yogurt that tastes creamy, tangy and a little jewel-bright. The recipe is simple, but the details matter: rest the batter, roast the mushrooms until their moisture cooks off, and build the stacks just before serving so the edges stay crisp. ✨ Yield: 4 servings as a snack or brunch plate Time: about 40 minutes Ingredients: For the buckwheat blini: - 90 g buckwheat flour - 45 g plain flour - 1 tsp baking powder - 1/2 tsp fine salt - 1 large egg - 120 g Greek yogurt - 90-120 ml milk, as needed - 1 tbsp olive oil or melted butter, plus more for the pan - black pepper For the roasted chestnut mushrooms: - 350 g chestnut mushrooms, sliced - 2 tbsp olive oil - 1 small garlic clove, finely grated - 1 tsp thyme leaves - 1/2 tsp smoked paprika, optional - 1 tsp lemon juice - salt and black pepper For the sour cherry yogurt: - 180 g Greek yogurt - 70 g pitted sour cherries, drained and roughly chopped - 1 tsp cherry juice or honey, optional - 1 tsp lemon zest - 1 tbsp lemon juice - 2 tbsp chopped parsley or dill - 1 tsp olive oil - salt and black pepper To serve: - extra parsley or dill - lemon wedges - toasted walnuts or pumpkin seeds - cucumber ribbons or salad leaves Method: 1. Make the batter. Whisk buckwheat flour, plain flour, baking powder, salt and a little black pepper in a bowl. Add the egg, Greek yogurt, 90 ml milk and olive oil. Whisk until thick and spoonable. It should fall slowly from the spoon, not pour like thin pancake batter. Add the remaining milk only if needed. Rest for 10 minutes so the buckwheat hydrates. 🥣 2. Roast the mushrooms. Heat the oven to 220 C / 425 F. Toss the sliced chestnut mushrooms with olive oil, garlic, thyme, smoked paprika if using, salt and pepper. Spread on a hot tray in one layer and roast for 16-20 minutes, turning once, until browned, glossy and no longer watery. Finish with lemon juice while hot. 3. Cook the blini. Warm a non-stick or well-seasoned skillet over medium heat and brush with a thin layer of oil or butter. Drop in small spoonfuls of batter, about 6-7 cm wide. Cook for 2-3 minutes until the edges look dry and bubbles hold on the surface. Flip and cook 1-2 minutes more until golden. Keep finished blini on a rack or warm plate while you cook the rest. 4. Make the sour cherry yogurt. Stir Greek yogurt with chopped sour cherries, cherry juice or honey if using, lemon zest, lemon juice, herbs, olive oil, salt and pepper. Taste it carefully: it should be creamy, tangy and lightly fruity, not sweet like dessert. 🍒 5. Build the stacks. Layer 2 or 3 warm blini with roasted mushrooms between them. Spoon sour cherry yogurt over the top, then finish with herbs, toasted walnuts or seeds, lemon and a little black pepper. Serving and storage: - Serve the stacks right away for the crispest edges. - For a platter, keep the blini, mushrooms and yogurt separate, then let people build their own. - Leftover blini keep for 2 days in the fridge and re-crisp well in a dry skillet. - Mushrooms keep for 3 days; warm them separately before stacking. - The yogurt is best chilled and added at the end so the blini do not soften too fast. 🍽️ Save this for a cozy vegetarian brunch, snack board or light supper with a bright sour cherry finish. ✨