Snow Pea, Porcini and Morel Mushroom Bulgur
May 23rd, 2018 
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It’s the end of spring so let’s shake things up a little. The produce is starting to pour into the markets so let’s make our plates reflect that. No more bland side dishes. In my pantry you will always find a variety of whole grains. There is so much more out there than brown rice and quinoa. Don’t get me wrong, I love both of those, but grains like freekeh, pearled barley, wild rice and cracked bulgur are a few other wonderful options. So for today, cracked bulgur it is! Snow peas are in high season right now and they have such a terrific crunch! The snow peas in the dish are not the only ones adding to the texture, so do the porcini and morel mushrooms. But a major bonus is the well rounded savory flavor. I know this is a side dish but I can eat this as a stand-alone meal. Side dish or main dish, either way you’ll enjoy it!
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Snow Pea, Porcini and Morel Mushroom Bulgur
- 2 cups bulgur
- 4 cups chicken stock, or water
- fine sea salt
- 4 tablespoons extra virgin olive oil
- 7 ounces porcini mushrooms, about 2.5 cups, sliced
- 7 ounces morel mushrooms, about 4 cups, cleaned and cut in half
- 1 large shallot, minced
- 2 garlic cloves, minced
- 4 ounces snow peas, cut in half widthwise, about 1 cup
- 1/4 cup chives, chopped
- 1 1/2 teaspoons freshly cracked black pepper
- Place bulgar, chicken stock or water, 1/2 teaspoon sea salt in a sauce pot with a lid and bring to a boil. Reduce to a simmer, medium-low heat and let the bulgur cook for about 12-15 minutes until it’s tender. If there is excess liquid, drain the liquid and reserve the bulgur in the pot with the lid on.
- While the bulgar is cooking bring another large sauce pot of water to boil with 1 teaspoon of salt, to blanch the snow peas later. Place a large skillet on medium/high heat, add two tablespoons of oil and the porcini mushrooms. Let them Brown for about 4-5 minutes before stirring. Brown the other side of the mushrooms, season with a pinch of salt and place in a bowl. Add another two tablespoons of oil in the now empty skillet, add the morels. You may have to do this in two batches depending on the size of your pan. Cool the mushrooms until they start to soften and cook down to about half their original size about 5-6 minutes. Stir and cook for another 4-5 minutes until they start to brown. Sprinkle a pinch of salt over the mushrooms.
- Add the shallots and cook for a minute until they start to become translucent. Add garlic and cook for another 30 seconds. Turn off the heat and add the porcini back to the pan with the morels, along with the cooked bulgur.
- Place the snow peas in the boiling water for 30 seconds until they turn bright green and drain them quickly. Add the peas to the bulgar along with the chives and black pepper. Taste and adjust seasoning as desired. Serve hot.
- Mix up the mushrooms. Try using shiitake mushrooms, button, or chanterelle mushrooms.
- Make it meaty. Add some cooked sausage and make it a full meal.
