Hot Velvet Pioppini Mushrooms with Fat Raisins in Bulghur Wheat

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.

 

INGREDIENTS

olive oil

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

 

METHOD

  1. 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.
  2. 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
  3. Now add the remaining ingredients, except for the almonds and freshly chopped coriander.
  4. Incorporate all the ingredients well, mixing almost all the time, then garnish with almonds and coriander. Serve immediately & Enjoy !

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All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010

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14 Comments

  1. Looks really delicious to me. My mouth is already watering.Hope to try this soon. Anyway, thanks for sharing.

     
  2. I’ve been cooking a lot of wheat lately. The regular whole wheat and I boil it for hours and hours before I can eat it and its still kind of crunchy. I saw the Bulghur wheat at the store and because I had never used it before I just wasn’t willing to give it a try. I usually just mix it with avocado and salt which gives it a buttery taste. This seems more like a dinner than a snack and being a vegan of only 5 weeks it seems like most of my meals are very snacky I could really use a meal, meal. I really like your recipes.

     
  3. Hope you enjoy it !

     
  4. Hope you make and enjoy it too Julia.

     
  5. Wonderful recipe!

    Wonderful variety of menus.

    Beautiful and looks appetizing.

    Thank you

     
  6. Completely delicious! I love your recipe, its actually awesome. I am a vegan and I have just shifted to Australia so, being a vegan I order online for organic raw and delicious snacks in Australia. I will give a try to your recipe as well.

     
  7. Fantastic recipe. Just tried and it turned out perfect.

     
  8. Just made this. Simply delicious.

     
  9. Simply delicious. I found these mushrooms for the first time and wanted to try in a good recipe. Couldn’t have been better.

     
  10. So glad you enjoyed this Maithil ! Hope you enjoy many more from here ! 🙂

     
  11. That’s great !

     
  12. McKenna Grace Fisher

    ~ Absolutely some of the best food ever ~ So easy to make too ~ Thank you Miriam for this lovely recipe ~ xx

     
  13. Hi McKenna and thanks for that. Cheers !

     

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