Einkorn Bulgur with Sautéed Mushrooms on the Bed of Purslane


1 cup einkorn bulgur,

2 tablespoon olive oil,

4 tablespoon soy sauce,

1 tablespoon maple syrup,

2 red and green pepper,

1 medium carrot sliced thin and long,

350 gr. small mushrooms,

1 small onion,

1 tbsp tomato paste,

1/2 bunch purslane,

1/2 bunch purple basil.

1 teaspoon granule garlic,

1 teaspoon red pepper flakes,

1 teaspoon provence herbs.


1. Wash the fungi thoroughly, cut off the root parts, strain and set aside.

2. First, peel the outer part of the carrot. Then cut it into rounded rings and then cut the rings into thin small pieces in the longitudinal direction. Cut the onion in to small cubes after peeling the onion, take out the middle of the peppers and wash them off.

3. Heat 2 tablespoons olive oil in a wide rice pot, add onions, carrots and peppers and cook in medium heat until caramelized.

4.  Wash and strain einkorn bulgur. When vegetable mix in the pan is caramelized, transfer bulgur into the pan. Cover with water. Add 2 tbsp soy sauce and 1 tbsp tomato paste. Cook on medium heat until tendered. If it doesn’t have the softness you want, you can add a little more water and cook it again.

5. Pour 1 tablespoon of olive oil into a large pot on medium heat. Cook mushrooms, garlic, 2 tbsp soy sauce, provence herbs, pepper flakes and oil. Cok them for 5 to 7 minutes until boiled down and turned golden truffle. Last, add maple syrup and stir it for 1 minute at high heat. If you need, you can add salt and more spices in this stage.

6. Remove the roots of purslane and purple basil. Wash, strain and dry them. Spread leaves onto the plate.

7. Place a few spoons on the leaves. Pour the mushrooms on top. Serve hot. Bon appetit!