This is a fast, simple recipe, which proves that with good quality ingredients little fussing is required*.
I picked up a load of mushrooms on a recent trip to Borough Market. There were loads of types, and I don't know most but they included ceps, autumn chanterelles, horn of plenty and oysters. They cost a forearm and an ankle (really must sign up to that foraging course next year...) and were supposed to be served for breakfast the next day. But a late night and a hangover made a bacon and egg sarnie the only breakfast option!
Later that day, once the hangover abated, I managed to sort myself out enough to prepare this simple supper: mushrooms with oak smoked garlic, served on bulgar wheat with a dash of lemon and a tickle of thyme.
- Various mushrooms, cleaned
- 1 clove smoked garlic, crushed
- 1 cup bulgar wheat
- Vegetable stock
- Half a lemon
- Half tsp fresh thyme leaves
- Extra Virgin Olive Oil
- Salt and Pepper to taste
Heat a little oil in a frying pan and add the mushrooms. Fry gently for 5 minutes until cooked through, adding the garlic and any seasoning for the last couple of minutes of cooking.
Place the bulgar wheat in a bowl, and top with the mushrooms. A garnish of lemon and you're set to go...
* I like fussing. And I like lots of flavours! I'm saying is it isn't necessary.It's kind of like that new pair of toweringly high shoes. Not required... but very, very nice!