This warm bulgur salad with chanterelles, lingonberries, and goat cheese exudes autumn. This salad is excellent as an entrée; however, it is also a good accompaniment to game, lamb, or grilled salmon. The lingonberries can be substituted with dried cranberries or pomegranate seeds.
4 portions
Ingredients
- 1 ¼ cups bulgur
- 2 ½ cups water
- 1 vegetable bouillon cube
- 4 ¼ cups fresh chanterelles
- 3 shallots
- Butter for frying
- Sea salt flakes
- Freshly ground pepper
- ¾ cup chopped parsley
- ¼ cup fresh thyme (stems removed)
- ½ cup coarsely chopped walnuts
- ⅔ cup thawed lingonberries
- 7 ounces goat cheese (chèvre)
Directions
- 1. Cook the bulgur according to the directions on the packaging with the bouillon cube. Keep the bulgur warm.
- 2. Clean the chanterelles, and slice the larger mushrooms into smaller pieces. Peel and chop the shallots.
- 3. Fry the mushrooms and shallots in butter until the liquid has been absorbed.
- 4. Mix together the bulgur, chanterelles, parsley, thyme, walnuts, and lingonberries. Crumble the goat cheese on top and add salt and pepper to taste.
