Bulgur with mushrooms —vegan recipe

 

Bulgur 1.5 cups

Chanterelle mushrooms 400 gr.

Garlic 6 cloves

Dry white wine (optional) 1/2 Cup

Vegetable oil 3.5 tbsp

Salt 1 tsp.

Pepper 1/3 tsp

Thyme 1.5 tsp.

Lemon 1/2

How to cook In a saucepan with a thick bottom good heat 2 tablespoons oil, then stir in a half Cup of bulgur, stir well and cook, continuing to stir, for a few minutes. Then pour 2.5 cups hot water, cover the pan, set the fire to minimum and cook for 15 minutes or until fully absorbed all the liquid grains.

While the bulgur cooks, prepare the chanterelles. Chanterelle mushrooms cut arbitrarily as you like. Garlic crush. Prepare half a glass of wine and squeeze approximately 3 tablespoons of lemon juice.

In skillet, heat 1.5 tablespoons of oil, add the garlic and sauté on high heat for a minute until the appearance of a pleasant aroma.

Add mushrooms, salt and pepper. Stir and cook over high heat, stirring occasionally until evaporated until all the mushroom liquid. Then pour in the wine and cook for a further 2-3 minutes.

Add thyme, lemon juice, mix well. Then add bulgur, stir well, and remove from heat.

Ingredients for 3 — 4 servings

 

 

 

Source: www.vegelicacy.com/