Roast Hen of the Woods with Bulgur and Feta
Hen of the woods has a lovely deep flavour and, if cooked carefully, a good texture. Roasting it in the oven in this way gives succulence with nice crispy edges. Combined with nutty bulgur, herbs and feta, the roast mushrooms make a delicious warm salad that can be served as a vegetarian meal or a side dish alongside other Middle-Eastern influenced offerings.
- 150g bulgur
- Salt and freshly ground black pepper.
- 500g hen of the woods, cleaned and separated into fronds
- 2 tablespoons olive oil
- Zest and juice of 1 lemon
- 1 teaspoon cumin seeds
- 1 teaspoon picked thyme leaves
- Handful of picked mint leaves, roughly chopped
- 75g feta, roughly crumbled
- Preheat the oven to 200˚C.
- Rinse the bulgur briefly, then put it into a large bowl. Add a little seasoning of salt and pepper then pour over 250ml boiling water. Cover the bowl with a plate and leave to stand for 20 minutes, while you cook the mushrooms.
- Put the hen of the woods fronds into wide roasting tray (use 2 if necessary to avoid overcrowding: the mushrooms won’t brown if they’re too packed together).
- In a small bowl, combine the olive oil, lemon zest, lemon juice, cumin seeds and thyme (don’t add any salt at this stage, which will make the mushrooms release their liquid). Drizzle this mixture over the mushrooms. Toss them well to coat, then roast in the oven for about 15 minutes, turning them around a bit halfway through, until tender with crisp edges.
- When the mushrooms are ready, drain any liquid from the bulgur and add it to the roasting pan(s). Toss everything together well to combine and taste for seasoning (remember that the feta is quite salty).
- Divide onto plates and sprinkle with the crumbled feta and mint leaves.
Recipe and photos by Otherwise for Wild Food UK