For me, autumn means mushrooms. Originally I am from a small village where every autumn we went on a hunt for mushrooms with my grandfather. He knows every mushroom type that is edible and doesn't have a poisonous sibling, so it was safe for us to collect them. Unfortunately oyster mushrooms are not native in our area, but I developed a strong bond with them too. Though you could use any kind of mushrooms for this ragout, oyster or wild champion is the best.
YIELDS
2-3 servings
PREP TIME
COOK TIME
TOTAL TIME
- 3 tbsp olive oil
- 1 medium red onion, diced
- 60 dgk osyter mushrooms, sliced
- 3 tbsp dried tarragon
- 300 dl rice cooking cream
- 3 cloves garlic, minced
- 1 lemon
- salt, ground pepper
- 20 dkg bulgur
- 3 tbsp olive oil
- 1 medium red onion, diced
- 60 dgk osyter mushrooms, sliced
- 3 tbsp dried tarragon
- 300 dl rice cooking cream
- 3 cloves garlic, minced
- 1 lemon
- salt, ground pepper
- 20 dkg bulgur
Directions
1. Prepare the bulgur according to package instructions, then set aside.
2. Heat the oil in a large sauce pan over medium heat. Sauté the onions until fragrant, then add sliced mushrooms and tarragon.
3. Over high heat, fry the mushrooms for a few minutes. Season with salt and pepper.
4. Add the rice cream and the garlic as well. Add the juice of the lemon and a little of the zest for more unique taste. Cook for 5 minutes over high heat.
5. Serve it over the bulgur.
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Photo: Imola Toth
