Wild mushroom upma with bulgur wheat swaps the traditional semolina for nutty cracked wheat, cooked with mustard seeds, curry leaves, and onions, then crowned with a blitzed cilantro-chile chutney. It is comfort food that happens to land on the table in 40 minutes.
If you think all mushrooms are the same, let me invite you into a world of incredible variety! The textures and flavors of wild mushrooms are a universe unto themselves, and it’s a delicious journey to find your favorites. For me, the queen is the chanterelle—the ridiculously elegant Chanel of the mushroom world. A close second is the big, bulbous cep, so meaty and sturdy it looks like a perfect little seat for a forest gnome. Both of these beauties shine in this recipe for upma, a beloved South Indian breakfast. I’ve swapped traditional semolina for hearty bulgur wheat and spiced it just delicately enough to let those gorgeous mushrooms take center stage. This is comfort food, elevated.
Ingredients
• (Serves 4)For the Cilantro-Chile Chutney
• 2 cloves garlic
• 1 Indian green chile, to taste
• 1 tablespoon / 15 ml (0.5 fl oz) lemon juice
• 1/3 teaspoon salt
• 3 tablespoons / 45 ml (1.5 fl oz) canola oil or other neutral oil
• 1¼ cups / 30 g (1.06 oz) cilantro leaves, finely chopped
• For the Upma
• 2 tablespoons / 30 ml (1 fl oz) canola oil or other neutral oil, plus more for mushrooms
• 1 teaspoon / 5 g (0.18 oz) black mustard seeds
• 10 fresh curry leaves, optional
• 1 large white onion, sliced
• 1½-inch / 4 cm piece ginger, peeled and grated
• 1 cup / 185 g (6.5 oz) bulgur wheat or cracked wheat
• 1¼ cups / 300 ml (10.1 fl oz) boiling water
• ¾ pound / 340 g (12 oz) cremini mushrooms, sliced ¼ inch thick
• 1/3 pound / 150 g (5.3 oz) mixed wild mushrooms (e.g. chanterelles, ceps, oyster), sliced or torn
• ¾ teaspoon salt, or to taste
Instructions
1. First, make the chutney. Using a mortar and pestle, bash the garlic and green chile into a fine paste. Stir in the lemon juice, 1/3 teaspoon of salt, and 3 tablespoons (45 ml / 1.5 fl oz) of oil. Finally, fold in the finely chopped cilantro and set aside.
2. Put 2 tablespoons (30 ml / 1 fl oz) of oil into a large, lidded frying pan or skillet over medium-high heat. When the oil is hot, add the mustard seeds and curry leaves (if using). Stand back, as they will pop and crackle.
3. Once the popping subsides, add the sliced onion and fry for about 8 minutes, stirring occasionally, until softened and golden. Add the grated ginger and cook for another 2 minutes until fragrant.
4. Stir in the bulgur wheat, toasting it for 30 seconds. Carefully pour in the 1¼ cups of boiling water, add ¾ teaspoon of salt, and stir. Bring to a simmer, then cover with the lid, reduce the heat to low, and cook for 8-10 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, covered.
5. While the bulgur rests, cook the mushrooms. Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a separate frying pan over high heat. The key is a very hot pan and not overcrowding it. Cook the mushrooms in 2-3 batches. Add the first batch and fry, stirring infrequently, until burnished and tender (ceps ~3 mins, cremini ~2½ mins, chanterelles/oyster ~1 min). Transfer each cooked batch to the pan with the bulgur wheat.
6. To serve, gently fluff the bulgur wheat and mushrooms with a fork. Mix in most of the prepared chutney. Serve immediately, garnished with the remaining chutney.
Nutritional Information
• Serving Size: 1 portion
• Calories: 385 kcal
• Protein: 12 g
• Carbohydrates: 55 g
• Fat: 15 g
• Fiber: 11 g
• Disclaimer: is an estimate and may vary based on used.
Pro Tips
• For the best texture, cook mushrooms in a very hot pan. This sears them, creating a beautiful color and preventing them from becoming soggy.
• Don’t overcrowd the pan when frying mushrooms. Cook them in batches to ensure they fry rather than steam, which concentrates their flavor.
• If you can’t find fresh curry leaves, you can omit them. They add a unique, aromatic flavor, but the dish will still be delicious without them.
• For a softer, fluffier upma, you can rinse and soak the bulgur wheat in warm water for 15 minutes before cooking. Be sure to drain it well.
FAQ
Q: Can I make this upma with only cremini mushrooms
A: Absolutely! While wild mushrooms like chanterelles and ceps add a unique flavor and texture, this upma is still incredibly delicious made with only cremini or other common mushrooms like button or portobello. The key is to cook them in a hot, uncrowded pan to get that beautiful sear.
Q: Is this wild mushroom upma recipe vegan
A: Yes, this recipe is naturally vegan as written. It uses canola oil instead of ghee, and all other ingredients are plant-based. It’s a fantastic and hearty option for a vegan breakfast or light meal.
Q: How can I add more protein to this vegetarian upma
A: To boost the protein content, you can stir in a cup of cooked chickpeas or lentils along with the bulgur and mushrooms. Sprinkling some toasted cashews or peanuts on top before serving also adds a delicious crunch and extra protein.
Q: How do I store and reheat leftover mushroom upma
A: Store any leftover upma in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a tablespoon of water over it and gently warm it in a pan over low heat or in the microwave until heated through. The chutney is best stored separately.
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Wild Mushroom Upma with Bulgur Wheat & Cilantro-Chile Chutney
Ingredients
Method
- First, make the chutney.
- Using a mortar and pestle, bash the garlic and green chile into a fine paste.
- Stir in the lemon juice, 1/3 teaspoon of salt, and 3 tablespoons (45 ml / 1.5 fl oz) of oil.
- Finally, fold in the finely chopped cilantro and set aside.
- Put 2 tablespoons (30 ml / 1 fl oz) of oil into a large, lidded frying pan or skillet over medium-high heat.
- When the oil is hot, add the mustard seeds and curry leaves (if using). Stand back, as they will pop and crackle.
- Once the popping subsides, add the sliced onion and fry for about 8 minutes, stirring occasionally, until softened and golden.
- Add the grated ginger and cook for another 2 minutes until fragrant.
- Stir in the bulgur wheat, toasting it for 30 seconds. Carefully pour in the 1¼ cups of boiling water, add ¾ teaspoon of salt, and stir.
- Bring to a simmer, then cover with the lid, reduce the heat to low, and cook for 8-10 minutes, or until all the water has been absorbed.
- Remove from the heat and let it stand, covered.
- While the bulgur rests, cook the mushrooms.
- Heat 1 tablespoon (15 ml / 0.5 fl oz) of oil in a separate frying pan over high heat. The key is a very hot pan and not overcrowding it.
- Cook the mushrooms in 2-3 batches.
- Add the first batch and fry, stirring infrequently, until burnished and tender (ceps ~3 mins, cremini ~2½ mins, chanterelles/oyster ~1 min).
- Transfer each cooked batch to the pan with the bulgur wheat.
- To serve, gently fluff the bulgur wheat and mushrooms with a fork.
- Mix in most of the prepared chutney.
- Serve immediately, garnished with the remaining chutney.
- Don't overcrowd the pan when frying mushrooms.
- Cook them in batches to ensure they fry rather than steam, which concentrates their flavor.
