Velvet Mushrooms, also known as black poplar mushrooms, taste magnificent, with a hint of the forest. They are so versatile too. Here I created a wonderful dish made with Bulghur Wheat and seasoned with soya sauce, olive oil, agave, vegan butter, and Himalayan salt. The mushrooms are succulent, and full of flavour, in spite of their size. The dish comes together beautifully with the addition of chilli and sultanas, with garnishes of almond and chopped fresh coriander.
1 cup bulghur wheat, presoaked in room temperature water for at least 30 minutes (be sure that the water covers the bulghur by at least one inch)
25og Pioppini Mushrooms, or other variety of your choice, washed – chop these slightly
1 hot chilli pepper, chopped
2 to 3 cloves garlic, finely chopped
2 Tbsp sultanas
salt to taste
3 Tbsp (45ml) soya sauce
1 Tbsp vegan butter (optional)
1 Tbsp agave nectar
¼ tsp garlic granules
a handful of flaked almonds
1 Tbsp freshly and finely chopped coriander
a squeeze of fresh lime
- Presoak the bulghur wheat in a bowl for around half an hour, by which time this it will have absorbed the water. If not, pass it through a sieve and press any excess water out. Set aside in a bowl.
- Fry the chillies and garlic in a large saucepan, then slowly add all the mushrooms and the vegan ‘butter’ – let the mushrooms do their magic and yield their juices
- Now add the remaining ingredients, except for the almonds and freshly chopped coriander.
- Incorporate all the ingredients well, mixing almost all the time, then garnish with almonds and coriander. Serve immediately & Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010