Mushroom Sauce with Bulgur wheat and black kale

  • Author: somiigbene
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: Serves 1 1x


Mushroom sauce cooked with thyme and parsley. Pair with mashed potatoes or grains or layer on toast.



  • 250g mixed mushrooms
  • 1 large shallot, finely chopped
  • 1 fat garlic clove, finely minced
  • 1 tsp dried thyme
  • 3/4 mushroom stock pot
  • 1 tsp balsamic vinegar
  • 1/2 tsp porcini mushroom powder
  • Handful fresh parsley
  • Pinch of salt and black pepper, to taste
  • Steamed black kale, to serve
  • Cooked bulgur wheat, to serve


  1. Heat a splash of water or 1 tbsp oil in a medium saucepan over medium heat. Add the shallots and cook for 1-2 minutes until soft (or caramelised if frying). Add the garlic and cook for a further minute.
  2. Tip in the mushrooms and stir for 2 minutes until it starts to lose its water. Add the mushroom stock, porcini mushroom powder, thyme and balsamic vinegar. Stir well and continue to cook without the lid for 2-3 minutes.
  3. Add the fresh parsley, season with salt and black pepper as needed then serve over bulgur wheat. Sprinkle more fresh parsley if needed.
  • Category: Breakfast/Lunch/Dinner


  • Serving Size: Per serving
  • Calories: 46
  • Sugar: 1g
  • Sodium: 1.1g
  • Fat: 1g
  • Saturated Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0g

Keywords: Mushrooms, shiitake mushrooms, chestnut mushrooms

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