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Bulgur with Chanterelles

Bulgur with Chanterelles step-by-step recipe |
"The end of summer is rich for wonderful chanterelle mushrooms. They grow prolifically in central Russia, and there is nothing more pieceful than to pick them in the forest. Here is my favorite way to enjoy these delicate mushrooms"

Ingredients Serves 3 - 4

  • 1.5 cups bulgur
  • 14 oz/400 g chanterelles
  • 6 cloves garlic
  • 1/2 cup dry white wine (optional)
  • 3.5 tbsp oil
  • 1 tsp salt
  • 1/3 tsp black pepper
  • 1.5 tsp dried thyme
  • 1/2 lemon


  1. In a heavy-bottom pan heat 2 tablespoons of oil, add half cup of bulgur. Fry stiring frequently for a couple of minutes. Pour 2.5 cups of hot water, cover the pan, reduce heat to low and cook for 15 minutes or until all the water evaporates.

    Bulgur with Chanterelles
  2. While bulgur is cooking, prepare the mushrooms. Cut the chanterelles into medium-size pieces. Mince garlic. Prepare half cup of wine and squeeze 3 tablespoons of lemon juice.

    Bulgur with Chanterelles
  3. In a skillet heat 1.5 tablespoon of oil, add the garlic and cook over high heat for a minute.

    Bulgur with Chanterelles
  4. Add the chanterelles, salt and pepper. Stir and cook over high heat until all the released liquid evaporates. Pour the wine and continue cooking for 2-3 minutes.

    Bulgur with Chanterelles
  5. Add the thyme and lemon juice. Next, add the bulgur, stir well to combine and after a minute remove from heat.

    Bulgur with Chanterelles

Author: vegelicacy

Posted on: 22 August 2014

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Diet type: vegan
Category: main course
Difficulty: easy
You will also need: -

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