I ran out of ideas the other day and lucklily I found a recipe for this warm autumnal bulgur salad in Elle mat och vin. It really easy to make and I loved it, the combination of pomegranate seeds with chèvre and chanterelles was lovely. It’s perfect as starter, but you can also serve it plain as a main dish or as a side dish to meat or salmon. As always I adjusted the recipe a bit; I substituted the golden chanterelles with trumpet ones instead and adjusted the amounts.
- Warm bulgur with trumpet chanterelles and pomegranate
3 dl bulgur
600 ml water
1 vegetable stock cube (I actually used fond instead)
1 litre of fresh Trumpet chanterelles
3 shallots (chopped)
200 gr chèvre
2 dl fresh plain leaved parsley (chopped)
0.5 dl fresh thyme
1 dl pistachios (coursly chopped)
Maldon sea salt
Boil the bulgur in the water and stock until done, this should take about 10 minutes. Set aside, put on a lid and keep warm. Rinse the pomegranate. Rinse the trumpet chanterelles, cut the biggest ones into halves. Fry the chanterelles with the chopped onions in butter until all the liquid from the chanterelles has dissapeared and they are done. Add salt and pepper.
Combine bulgur, chanterelles, parsley, thyme and pistachios. Crumble half of the chèvre over the bulgur salad and mix everything. Garnish the bulgur salad with the rest of the chèvre and the pomegranate seeds.