Inspired by and adapted from Yottam Ottolenghi’s Bulgar with Mushrooms, Feta & Dill (that was, in turn, inspired by Limor Laniado Tiroche).
Before you start, and if time permits, clean your mushrooms and give them time to sunbathe. Doing so will increase the amount of vitamin D in the mushrooms, vital for us who struggle to get enough, particularly in autumn, winter and spring.
Serves 2 as a main course. Double everything except perhaps the oil to make it for 4 people.
Ingredients
150 grammes grains (such as quinoa, bulgur wheat, etc.)
4 tablespoons olive oil
1 onion, peeled and finely sliced
1 clove garlic, peeled and crushed
1 tsp cumin seeds
400g mixed mushrooms, cut into slices or chunks of any size that pleases you (and makes the task easier)
2 tablespoons fresh thyme
1 tablespoon good balsamic vinegar
1 tablespoon cider vinegar (or white wine, or red wine, or any other)
2 tablespoons fresh dill, roughly chopped
150 grammes feta cheese, broken or chopped into chunks
Seasoning: salt, pepper plus any other spices to add warmth to your taste (such as dried chilli flakes)
Method
Cook the grains. For quinoa, bring to the boil and simmer for 7-8 minutes according to your preference (we find that they start to go a tad soggy and loose their texture after 8 minutes).
Meanwhile, heat 2 tablespoons of oil in a large sauté pan on a medium-low flame, then fry the onion for 5-10 minutes.
Add the garlic and fry for a further 5 minutes, until everything is soft and caramelised.
Add half the cumin, fry for a minute or two, until dark golden brown, then transfer the onions, garlic and cumin to a bowl.
Pour another two tablespoons of oil into the same pan, turn the heat to high, and fry the mushrooms for 6-8 minutes, stirring often, until the mushrooms brown and soften. Season while they cook.
Add the thyme and remaining cumin, and fry, stirring continuously, for a minute.
Add the cooked onion, garlic and cumin back to the mushrooms in the pan.
Add the balsamic and other vinegar, plus any other spices and stir for about 1 minute. Turn the heat off and let the mushrooms absorb all the juices and flavours in the pan.
Place the grains in an enormous serving bowl and mix in the fresh dill.
Top with the mushroom mix, and top that with the feta cheese.
Variations
Adapt the grains by adding in any of the follow or similar:
- Toasted pumpkin seeds
- Toasted sesame seeds
- Pickled lemons or limes
- Any other herbs
