Receta Mushroom Stuffed Blintzes With Beet Glaze

• 3 lrg Large eggs
• 1/4 c. water
• 1/4 c. lowfat milk
• 1 pch salt
• 1 1/2 tsp sugar
• 1/2 c. all-purpose flour
• 1/2 tsp baking pwdr
• 2 Tbsp. unsalted butter, melted
• 1 Tbsp. unsalted butter, for sauteing
•     Beet Glaze
• 2 med beets, from a jar
• 1 x juice of half lemon
• 1/3 c. to 1/2 c. water
•     Coarse salt and freshly cracked black pepper
• 1 Tbsp. butter
•     Mushroom Stuffing
• 3/4 ounce dry porcini mushrooms
• 1 c. boiling water
• 3 Tbsp. extra virgin olive oil
• 2 x shallots, minced
• 1 clv garlic, chopped
• 1 sm leek, white part only, minced
• 4 ounce cremini mushrooms, minced
•     Coarse salt and freshly cracked black pepper
• 2 Tbsp. lemon juice
• 2 Tbsp. vermouth
• 2 Tbsp. minced fresh tarragon
• 1/4 c. minced parsley
• 1 c. mascarpone cheese
• 4 ounce sharp, hard goat cheese, grated
•     Assembly
• 2 Tbsp. butter
•     Minced parsley, for garnish
• 1/4 c. lowfat sour cream

Direcciones