When my Twice as Tasty column for the Flathead Beacon went live with the latest recipe, Mushroom-Filled Blini, one of the first reactions that I received focused on the mushrooms, rather than the thin pancakes I wrap around them. Although I wrote the recipe for cremini mushrooms, the brown-toned baby Portobellos that are easily found in most grocery stores, I ate delicious blini stuffed with wild mushrooms while traveling across Russia.

In my corner of Northwest Montana, spring mushroom foraging season is just around the corner. I recommend bookmarking this week’s recipe if you’ll soon be out hunting for morels, our most popular edible spring fungi. You can find more ideas for cooking your bounty in this blog post. It also links to a Flathead Beacon column I wrote in 2022 after interviewing local forager Dale Johnson, who offered tips for identifying and using your wild mushroom collection.
Learn to make Mushroom-Filled Blini