Bulgur with mushrooms and feta from Ottolenghi Simple (page 164) by Yotam Ottolenghi

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chilli flakes for Urfa black chilli flakes.

  • lynn_3c748h on April 29, 2026

    Good guest-worthy grain base/main for autumn, but a lot of work and not really worth the squeeze (thought it’d taste better given the ingredients, but willing to try again)!

  • DebCooks on April 21, 2026

    Very flavorful—fairly easy to prepare, though not simple as I’ve discovered with this book. I bought a mix a different mushrooms which made the dish interesting and delicious. Would add more feta next time.

  • Brittania on February 21, 2026

    Excellent

  • Pimlicocook on June 06, 2025

    Very good - served as part of a vegetarian meal with lentils/aubergine/tomato as asparagus dishes from the same book. Can see how this would work well as a main with just greens, too.

  • dosojosazules on February 20, 2024

    This was hearty. Used farro and worked well. The balsamic really makes the mushrooms very rich.

  • bernalgirl on December 07, 2023

    A delicious combination full of texture — the feta really makes it

  • Frogcake on September 02, 2023

    Love this dish, which can easily be made lactose free without the feta. Second time around I replaced the balsamic vinegar with Creme avec vinaigre balsamique. This was pleasant and a bit sweeter but I think I prefer it with the balsamic vinegar. As others suggested, this is lovely for fall. Might be pretty amazing mixed with arugula!

  • mondraussie on January 24, 2022

    Nice to have a change from rice or lentils. My bulgur took longer to cook than the recipe though, perhaps it is the brand I'm using?

  • gastronom on April 27, 2021

    Excellent main dish with sautéed greens. Used cooked farro instead of bulgur and shallot instead of onion. Loved cumin seeds, balsamic, dill, and thyme flavors with mushrooms and feta.

  • Jardimc on October 27, 2020

    Double the mushrooms or halve the bulgur wheat

  • Lsblackburn1 on July 05, 2020

    This was an excellent side dish for grilled steaks. I used powdered cumin because I’m not a big fan of the seeds. Easy to make this a bit ahead and serve warm.

  • Ro_ on January 21, 2020

    It turned out I didn't have enough bulgar, so I used a mix of bulgar wheat, brown rice and quinoa. I also didn't bother removing the onions and cumin from the dish before cooking the mushrooms, I just did it all together and it seemed fine. Overall, this was a nice dish, but without the feta it would have been a bit average.

  • Lepa on September 24, 2018

    This was pretty good but I didn't love it.

  • saarwouters on September 16, 2018

    Wonderful hearty dish with warm autumn flavours. Never ate bulghur like this before. I did add a bit more of the feta cheese.

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