Mixed Mushroom Bulgar


500 gm mushrooms chopped fine. (I used the parasols shown above)
50 gm butter
3 shallots, chopped finely
125 gm bulgar wheat
320 ml stock
2 tbsp parsley or a mixture of seasonable herbs chopped finely (above are parsley)
Sorrel, coriander and spinach beet
Salt and pepper


In a pan, bring the stock to the boil and add the bulgar wheat. Simmer for 10 minutes, then lift off the heat and allow to stand in order to absorb the liquid.

Melt the butter in a large frying or sauté pan over medium heat. Add the shallots and garlic. Allow to cook and soften for 10 minutes.

Add the mushrooms and stir until they are covered with the juices in the pan, then allow to cook for 10 minutes over a gentle heat.

Drain any liquid from the bulgar wheat and mix with the mushrooms. While still warm, but not hot, add the mixed herbs. The gentle heat will wilt them and
mingle their flavours with the mix.

Serve warm as an accompaniment to a meat dish, or allow to cool and serve as part of a salad meal.

Mixed Mushroom Bulgar