A massive plate of scrumptious creamy mushrooms and buttery sage bulgur for less than 400 calories? And that’s my full-fat version, it’s less than 300 calories in the low-fat option!

This is a husband approved breakfast, actually he was over the moon to get a big plate of hot creamy mushrooms and carbs without realising it was so healthy. I was really serving him a big plate of vegetables, but it was so tasty he didn’t care!





Creamy Mushrooms and Butter Sage Bulgur

serves 2 or 4 as sides, 15 minutes prep and cooking

1 tbs oil

1 small onion, diced

2 cloves of garlic, crushed

salt

250 gms mushrooms, sliced

2 tsp corn flour

150 mls of milk 2 cups cooked bulgur

1 tbs butter

salt and pepper

1 tbs sage (or 1/2 tsp of sage if using dried sage)

1 tomato diced 80g (2 cups) of baby spinach



Fry the onion and garlic with a little salt in the oil until slightly soft. Add the sliced mushrooms and cook until soft. Add a little water to encourage the mushrooms to cook, this will help to stop them sticking if you are reducing the oil to a smaller quantity.

Mix the cornflour into the milk making sure there are no cornflour lumps. Stir the milk to the mushrooms, stirring as the mixture thickens, if it gets too thick add some more milk.



Melt the butter in a small pan, add the bulgur, sage, salt and pepper. Just prior to serving stir in the diced tomato so that it warms but doesn’t cook. The tomato is optional, but I like the fresh taste it brings to a rich dish. Other options would be some toasted walnuts, grated cheese or some chorizo.



Serve on a bed of baby spinach, or stir the spinach into the mushrooms.

Hearty, healthy, warm and filling! This is a perfect weekend brunch.