Cooking for Luv: Vegetarian + Vegan Recipes
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Red Wine Braised Shrooms with Bulgar

24 Aug Red Wine Braised Shrooms with Bulgar

I know it’s the middle of the summer, but I’ve just had this irresistible craving for something substantial, meaty and sumptuous the last few days (screw the 90 degree heat!). Maybe I have shrooms on my mind with everyone headed to Burning Man this week, maybe I just need a little love, but either way this hearty yet healthy recipe is hitting the spot. In just 25 minutes you’ll have an easy one-pot meal studded with earthy meaty mushrooms and nutty bulgar wheat swimming in a sexy bath of decadent cabernet that is sure to please no matter the weather.

Red Wine Braised Shrooms with Bulgar
Serves 4
Total Time
30 min
Total Time
30 min
  1. 2 tablespoons olive oil
  2. 2 tablespoons butter
  3. 2 shallots, roots trimmed and left in tact, then quartered through the root
  4. 4 medium cloves garlic, peeled and rough chopped
  5. 8 ounces baby bella/crimini mushrooms, quartered
  6. 7 ounces mixed wild mushrooms (I used Maitake + Bunashimeji + Blue Foot)
  7. 2 cups dry red wine
  8. 2 cups vegetable broth
  9. 1 inch bundle of fresh thyme sprigs, tied with twine
  10. 1 cup bulgar wheat
  11. Kosher sea salt
  12. Freshly cracked black pepper
  1. Heat oil and butter in a large heavy bottomed lidded skillet over high heat. Add shallots, garlic, and mushrooms, toss to coat and sear until everything starts to turn golden brown. Season with a generous pinch of salt.
  2. Pour in red wine and broth and bring to a boil. Stir in bulgar and add thyme bundle. Partially cover with a lid, lower heat to medium low and simmer for 20 minutes until most of the liquid is absorbed.
  3. Season with salt and pepper, garnish with fresh thyme, and serve warm.
  1. Optional add ins: shaved parmesan or crumbled goat cheese
  2. Vegans: substitute vegan butter or replace with more olive oil.
  3. Gluten free: replace bulgar with red quinoa
  4. As a side: Reduce broth by 1 cup and omit bulgar wheat.
cooking for luv
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