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
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.
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.
In a skillet heat 1.5 tablespoon of oil, add the garlic and cook over high heat for a minute.
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.
Add the thyme and lemon juice. Next, add the bulgur, stir well to combine and after a minute remove from heat.