Oyster Mushrooms & Bulgur Wheat

Oyster Mushrooms & Bulgur Wheat with seasonal vegetables, greens, and a light protein makes for a delicious and healthy spring platter that is easy to make! Oyster mushrooms are highly nutritious and may provide heart and immune system health. Bulgur wheat is a fiber-rich and cholestoral-free grain with an earthy flavor that pairs well with meaty mushrooms.

Ingredients

Oyster Mushrooms & Bulgur Wheat

• 8 oz. blue oyster mushrooms, gently pulled apart
• 1 cup bulgur wheat (coarse)
• 2 cups vegetable broth
• 1 tsp whole fennel
• 1 Tbs olive oil or non-dairy butter
• 1/4 cup onion, sliced
• 2-3 small radishes, sliced
• 1/4 cup turnips, sliced
• 2 garlic cloves, minced
• 1/2 package tempeh, sliced (optional)
• 4-5 leaves green chard, stems removed & chopped
• Salt & pepper to taste
• 1 tsp paprika
• 1 tsp ground thyme
• 2 Tbs red wine vinegar

Directions

1. In a medium stove pot, bring the vegetable broth to a low boil with the fennel.
2. While the broth is coming to a boil, preare the onion, radish, turnips, and garlic. Prepare the chard and set aside.
3. Once the broth has boiled, whisk in the bulgur wheat, reduce heat to low and cover with a lid.
4. Cook the bulgur wheat for about 15-20 minutes, stirring occassionally until fluffy and the liquid is absorbed.
5. Meanwhile, in a large skillet, set heat to medium high.
6. Once hot, add the oil or butter.
7. Then, sauté the onion and cook for 5 minutes. Next, add the turnips, radish, and garlic (and tempeh if using).
8. Continue cooking the vegetables for about 7-10 minutes, seasoning lightly with a dash of salt and pepper, along with the paprika and thyme.
9. Then, add in the mushrooms and cook for 5 minutes.
10. Add in the red wine vinegar and then add the chard.
11. Cook until the chard is wilted and the mushrooms are softened and tender.
12. Serve the mushrooms and veggies over the bulgur wheat and enjoy!

Nutrition Information

Nutrition Disclaimer

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