Return to Main Recipes Page/Return to Home Page
Olive oil for sautéing
Sauté onions in large pan with oil until translucent and slightly sweet. Remove, sprinkle with red pepper flakes and cumin seed.
Add more olive oil and sauté the mushroom chunks until fragrant. Sprinkle with salt and pepper to taste. Drizzle on a little balsamic vinegar. Sprinkle mushroom soup powder over mushrooms and stir to combine.
While mushrooms are cooking, add one cup of boiling water to a bowl with the onions and bulgur in it. Cover and allow to sit for 1/2 hour.
Add mushrooms and bulgur mixture together. Add fresh vegetables and lemon juice. Stir and allow to sit overnight.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1 onion, sliced thin
12 oz. Portobello mushrooms, sliced into 1/2" cubes
1/4 tsp. red pepper flakes
1/4 tsp. Tomato-Basil mix (you could substitute a sun-dried tomato minced fine and some basil, to taste)
1/2 teaspoon salt
Pepper to taste
1 tsp. balsamic vinegar
1/2 teaspoon mushroom soup powder
1 cup bulgur/burghul/bulghur wheat, coarse ground
1 cup boiling water
Juice of 1 lemon
1 cup finely chopped fresh vegetables (I used the carrots, celery, red and green peppers left over from dinner for color and crunch)
Saturday night, my stepson called and asked what time we'd be coming to the picnic the next day. We thought it was next week, and since it was a potluck, I had to come up with something before the next morning. There were 2 packets of Portobellos from the reduced rack that I hadn't had a chance to do anything with since Thursday, so I threw this together.