Recipe courtesy of justaddmushrooms.com
Tunisian Spiced Mushrooms
Prep: 10 minutes
Cooking: 25 minutes
125g (4oz) bulgar wheat
Portions:
6
Calories
204
Fat:
14g
15ml (1 tablesp) coriander seeds
10ml (2 teasp) caraway seeds
1.25ml (¼ teasp) dried crushed chilli60ml (4 tablesp) oil
1 onion, finely chopped
1 clove garlic, finely chopped
40g (1½ oz) unsalted butter
20ml (4 teasp) paprika pepper
6 large flat mushrooms
1. Put the bulgar wheat into a saucepan with 600ml (1 pint) cold water.2. Bring to the boil and simmer for 10 minutes.
3. Meanwhile, grind the coriander seeds, caraway seeds and crushed chilli together.
4. Heat 15ml / 1 tablespoon oil in a saucepan and sauté the onion and garlic until softened.
5. Stir in the ground spices and cook for one minute. Drain the bulgar wheat and stir into the spice mixture. Pre-heat the oven 190º C, 375º F, Gas No 5.
6. Heat the remaining oil with the butter in a frying pan. Take off the heat and stir in the paprika. Add the mushrooms, gill side up, and coat the mushroom caps with the paprika mixture.
7. Transfer mushrooms to a roasting tin.
8. Divide the spiced bulgar wheat between the mushroom caps. Cover with foil and cook in the oven for 15 minutes.
9. Serve with remaining pan juices poured over the mushrooms.