Indian Medium

Wild Mushrooms with Cracked Wheat

Name: Wild Mushrooms with Cracked Wheat
Prep time: PT25MINUTES
Cook time: PT10MINUTES
Total time: PT40MINUTES
Yield: 4 as a main course
Cuisine: Indian
Ingredients: 2 cloves garlic; 1 item Indian green chile; 1 tablespoon lemon juice; 0.33 teaspoon salt; 3 tablespoons canola oil; 1.25 cups cilantro leaves (finely chopped); 2 tablespoons canola oil; 1 teaspoon black mustard seeds; 10 items fresh curry leaves; 1 item large white onion (sliced); 1.5 inches ginger (peeled and grated); 1 cup bulgur wheat; 0.75 teaspoon salt; 0.75 pound cremini mushrooms (sliced); 0.33 pound wild mushrooms (sliced (chanterelles, ceps, etc.)); 1 tablespoon canola oil

Mushroom Upma

VegetarianVeganDairy-Free

— (0 ratings)

⏱️ 40 minutes 25 minutes prep · 10 minutes cook

🍽️ 4 as a main course Makes

330 Calories

10g Protein

42g Carbs

16g Fat

🔧 Equipment Needed

mortar and pestle

Ingredients

Makes (as a main course)

Why This Recipe Works

This delicate upma uses bulgur wheat as a canvas for the meaty, elegant flavors of wild mushrooms. The dish is brought to life with a zesty, hand-mashed cilantro chutney that highlights the earthy forest notes.

Instructions

Bash the garlic and chile in a mortar, then stir in the lemon juice, salt, oil, and cilantro to make a fresh chutney.

Sizzle mustard seeds and curry leaves in oil, then fry the onion for 8 minutes until golden. Stir in the ginger for 2 minutes.

Add the bulgur wheat and sauté for 30 seconds before pouring in 1.25 cups of boiling water. Cover and simmer for 8 minutes until all water is absorbed.

Flash-fry the mushrooms in batches in a very hot pan for 1 to 3 minutes until burnished and tender, then stir them into the bulgur wheat.

Fold in most of the cilantro chutney before serving, using the remainder to garnish the top.

🧊

Storage: Refrigerate for up to 3 days.