Thursday, June 2, 2011

Wild Mushroom Bulgur

This may sound odd, but the fact that I'm finally using wild mushrooms in a recipe is a great sign that life is slowly settling into place.

Typically, when faced with life's obstacles and curve balls I run to the kitchen and begin frantically baking and cooking to calm my nerves -- using ingredients as a creative outlet.

At some point last year, even the kitchen failed to provide a safe haven for me. That is when I knew something was seriously wrong.  At around this time, Justin from Marx Foods generously sent me a sample of his dried wild mushrooms. Though a part of me was extremely excited about participating in this mushroom challenge, everything else was holding me back.

Well Justin, I am finally posting a recipe using your delicious mushrooms. Thank you for being so patient.


A few pieces each of the following mushrooms: Lobster, Porcini, Black Trumpet, and Chanterelle
1 cup organic bulgur
1 cup chicken  or vegetable stock
1 cup water
1/4 tsp smoked paprika
3/4 tsp turmeric 
1 medium onion
3 cloves of garlic
3 tbsp butter
2 tbsp olive oil


The night before, place the dried mushroom in a cup of water, and let it sit overnight in the fridge.

Preparation:  Dice the onion and garlic, set aside; Pick out the mushrooms from the water and dice them to your desired size, save the "water" which has now become a broth ( hereafter "mushroom broth")

The day of: Dice the onion and garlic and sauté it in the olive oil until they become translucent. Next, add salt and pepper to taste along with the turmeric and smoked paprika. Sauté for another minute. Now add the bulgur, diced mushrooms, and butter. Sauté for about 5 minutes, stirring often. Finally add the mushroom broth and chicken/vegetable broth ( totaling two cups of liquid). Bring the mixture to a boil, then reduce to a simmer, cover and cook for 20 minutes or until the liquid has been absorbed.

Serve:  Either fluff with a fork and serve in a bowl topped with vegetables or along side some chicken or do as I did and pack the bulgur into a mold, according to your desired serving size.