Thursday, January 21, 2010

The Mushroom-Bulgur Dance of Love in a Small Casserole Dish

It's been wet, wet, wet here in normally sunny California and since Betty's been fixated on comfort food lately, this little casserole is her new best friend.

I can't remember where I got this recipe, but it's been tucked into my drawer o' recipes for a long time, written on a scrap of paper in writing that looks like I might have been drunk at the time of transcribing. (It had no title, so I gave it one just now.)

The original recipe called for water, but I substituted some fake chicken stock instead. It also had no chicken, but I added some fake chicken from Trader Joe's in there too. You carnivores can add the real thing. I miss my vegans who are back in college, so I make it their way.

Happy Warm Food Day.

2 tablespoons butter (I used Earth Balance)
1/2 pound sliced mushrooms
1/2 teaspoons salt (optional)
1/2 cup chopped green onions or purple onions
1 cup bulgur
2 cups chicken stock (I used fake chicken stock!)
About a cup or two of chicken (I used the fake chicken from Trader Joes!)

Saute onions and mushrooms in butter until brown.

Stir in bulgur and salt and cook for one munte

Add stock and bring to boil.

Add chicken (optional).

Pour into casserole dish and cover. Cook at 350 degrees for 20-25 minutes.

P.S. I changed my comment form since the embedded format was causing all sorts of problems for my adoring fans. Let me know if this one causes you any pain or discomfort.


Anonymous said...
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Anonymous said...

yum! I'm on it. I made a rad rad vegan shepherd's pie tonight and then brownies. Nothing like comfort food on a rainy day :) BTW, those saltine thingies look fab too. It's on my list of things to make.