Bulgur with mushrooms & feta

Yotam Ottolenghi’s delicious Bulgur with Mushrooms and Feta. A great combination of flavours.

Preparation Time: 30 minutes

Serves main dish: 2

Serves side dish: 4

Ingredients

• 150 gm bulgur wheat

• 250 ml boiling water

• 65 ml olive oil

• 1 large onion - finely sliced

• 1 tsp cumin seeds

• 500 gm mixed mushrooms - sliced

• 2 tbsp picked thyme leaves

Method

Rinse the bulgur and place in a large bowl. Stir in 1/4 tsp of salt and a good grind of pepper, then pour over the boiling water. Cover the bowl with clingfilm and set aside for 20 minutes, until the liquid has been absorbed and the bulgur is soft. Drain, if there is any liquid left, and set aside.

Meanwhile, put 2 tbsp of oil into a large sauté pan and place on a medium high heat. Add the onion and fry for 7-8 minutes, until soft and caramelised. Add 1/2 tsp of cumin seeds and continue to fry for 1-2 minutes, until dark golden brown. Remove from the pan and set aside.

Add another 2 tbsp of oil to the same pan and increase the heat to high. Mix in the mushrooms and 1/2 tsp of salt and fry for 6-7 minutes, stirring frequently, until the mushrooms have browned and softened. Add the remaining 1/2 tsp of cumin seeds and the thyme and continue to heat for 1 minute, stirring continuously. Pour in the balsamic vinegar and continue to cook for about 30 seconds: it should reduce to practically nothing. Stir in the bulgur, onion, dill, feta and chilli flakes, until warmed through, then remove from the heat.

Spoon the bulgur and mushrooms on to a large platter or two individual plates. Sprinkle over some extra dill, drizzle with the remaining oil and serve.

Recipe Courtesy of: Yotam Ottolenghi