Naturally Vegan & Vegetarian | 10 Mushroom Recipes You Won’t Find Elsewhere!

Discover 10 delicious mushroom-based recipes that are naturally vegan and vegetarian! 🍄
From Mushroom Kokoreç and Vegan Çiğ Börek to Creamy Mushroom Soup, Bulgur Pilaf, and Couscous Risotto — full of umami, full of flavor!
Refika and Burak share easy tips, cooking secrets, and meat-free dishes you’ll love to make again and again.

1- Mushroom Kokoreç: https://www.youtube.com/watch?v=48XpFq_M_pM&t=48s
2- Mushroom Minced Meat: https://www.youtube.com/watch?v=uRXuPZQSkak&t=374s
3- Mushroom Çi Börek: https://www.youtube.com/watch?v=uDF8CkYj1mo&t=840s
4- Mushroom Fritters (Mantar Mücveri):
5- Mushroom Soup: https://www.youtube.com/watch?v=ryi8e52WQac&t=200s
6- Veggie & Mushroom Meatballs: https://www.youtube.com/watch?v=rhI_1fksGUY
7- Mushroom Flatbread / Baslama (Mantar Topping’li Bazlama): https://www.youtube.com/watch?v=dnmlf5ugxDs&t=6s
8- Mushroom Bulgur Pilaf: https://www.youtube.com/watch?v=mLeJF3z0ksU
9- Melted Cheese & Mushroom Bake: https://www.youtube.com/watch?v=7XRSioE_xQM
10- Mushroom Couscous Risotto: https://www.youtube.com/watch?v=D1rGL-Gz70A

Mushroom Fritters (Mantar Mücveri)
Mücver is unique to Turkish cuisine. The basic idea is to combine ingredients like vegetables and mushrooms with eggs and onions, adjusting the consistency of the stuffing with some flour, then frying in oil. In fact, Swiss rösti has — in a way — the same basics. I give this mücver to spur your imagination which is delicious.
8 large mushrooms, any mushroom works great, chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
2 eggs
1 large strip Turkish string cheese (dil peyniri) or mozzarella, torn into thin strands
2 tablespoons flour
1 teaspoon black pepper
1 teaspoon flaked red pepper
2 sprigs fresh thyme, leaves picked
1 tablespoon pine nuts
Olive oil or sunflower oil, for frying
• Thinly slice all the ingredients and place them in a deep bowl.
• Break the eggs, chop the garlic, and add the spices. Stir thoroughly.
• In a wide pan, heat 1 cm of oil till it sizzles. Lightly oil your spoons so the mixture doesn’t stick. Scrape the mixture into balls with the help of two spoons and drop into the oil. Gently press the top to flatten.
• Once golden, transfer them to a sieve to drain the excess oil. Serve hot with sweet chili sauce.

JOIN: https://www.youtube.com/channel/UCONn…
SUBSCRIBE: https://bit.ly/38QQ03R

►SUBSCRIBE ► ►► https://bit.ly/38QQ03R
►CHECK OUT OUR TURKISH CHANNEL ► ►► https://bit.ly/2EJ0NU3
►CHECK OUT OUR TURKISH VIDEOS W/ ENGLISH SUBTITLES ► ►► https://bit.ly/2G62xHD
►Our Amazon Store for USA Shopping: https://amzn.to/3MMadOa

►To subscribe our Turkish channel: http://bit.ly/RefikaninYemekOkulu
To follow what is happening in our kitchen and cooking school;
►Facebook: https://www.facebook.com/refikaninmutfagi
►Instagram: https://www.instagram.com/refikabirgul/
►Twitter: https://twitter.com/refikabirgul
►Website: https://www.refikaninmutfagi.com
►The handcraft products that we use in our kitchen: https://goo.gl/0aKsMW

Hello lovelies people of the world. Today we have a great subject. Our subject is mushrooms. And I would like to take you to a tour with mushrooms, great recipes, great tips that you can use more than the recipes. So when you watch the video, the next time you’re going to see a mushroom, you’re going to have tons of good ideas to make great recipes and beyond. I would like to tell you few things that make these mushrooms great. If you’re ready, we can start. First off, if you are a vegan or a vegetarian, mushrooms give you the taste of meat really easily. They have this juiciness. Sometimes we combine it with a bit of lentils and they have the high source of protein then and the fulfillment as well. Mushrooms carry a lot of water in themselves. So that wateriness even when it’s cooked is kept similar to meat. And there are different types of mushrooms. Some are higher in that meaty taste, some are lower. And I’m going to show you which ones have those effects better. But before we start, another thing that I didn’t know that I would like to share with you. The world has a pandemic of vitamin D deficiency. In Turkey, I don’t know anyone high on vitamin D, for example. Everyone’s trying to take pills etc. And the vitamin D can be naturally found in very few ingredients. First of fish meat is quite high. Normal meat a little lower. But after the fish meat, we have the egg yolk and the mushrooms. Those others are very high on fat whereas mushroom is low on fat and high on vitamin D which is very unlikely to happen normally. So there’s a miracle. It’s also probably going to be the food of the future. It might be a great replacement for meat for many people. In this video I’m going to give you such recipes that hope you would prefer the mushroom version to the meat. Secondly for cultivation lots of things need a lot of things. a lot of soil, a lot of excess water etc. Mushrooms can even grow vertically on waste but probably we wouldn’t want that but it is as simple so it’s quite quite precious and in the world this is the most famous button mushrooms. Then we have the chestnut mushrooms which are quite similar to the button ones but they are slightly brownish. Similar family to it is the porttoella mushroom which I love. They are a little bit more brownish and the taste is incredible. Then we have the oyster mushrooms which are these big ones and they also have roots like this. And these rooty parts are thicker and it needs a bit more time to cook. Can get sauces in really well. So they can turn into a meatlike texture more than the button and the chestnuts. Higher version on my sense is the shiakei mushrooms. Similar family kind of thing but it’s browner and it’s much higher in this umami taste. What is dumami taste when cooked with other things as well takes the whole taste on a higher upper level. And then we have the dried mushrooms. We have the moras. In Turkey we call them kusuka be. We even make dolma with it etc. So many things. Then we have the chantels which are more orange ones. In Turkey I have went into mushroom search in Istanul. In a city this crowded you can go and find chantel mushrooms. You can find morels. If you haven’t been to a mushroom hunt, first of all, you should definitely go with someone who is a pro on this cuz there are like very similar mushrooms which are extremely poisonous. You should go to a hunt together. The things you’re going to find is so good and you’re going to have some sports as well. When and how does the mushrooms grow? Mushroom is mostly water and it needs humidity from the air. So the number one thing is humidity. For the humidity to come up, we need some warmth. So warm weather with a bit of rain which takes us to which seasons? Spring and fall. One of the best times is when the summer is almost ending and the rain start to fall. That’s the great time. Sometimes the mushrooms grow really fast. How do we understand that? We see a mushroom like this and then on top you’ll have it like a green thing as if it grew inside the mushroom. How does this happen? mushroom in one or two days ago was small like this and with the rain and the warmth it grew so fast while growing it takes the surrounding of the green plant. The green plant is almost invaded by the mushroom because all these things happen so fast. We see the green quite lively because it didn’t have time to go bad. That’s how you understand how fast it can grow. So these are few of the things that I wanted to tell you before we start our gorgeous recipes. And the gorgeous recipes I’ve talked so much. We’re going to uh tell you together with Mr. Burak. Hello. Hello. He’s going to start with what we are starting with mushroom cooker. Years ago we went to cockage place with my perfect English but then we made the vegan version here. I’m telling you that you need a cast iron pan and you’re just hauling the mushrooms like this and first you are browning both sides greatly then you take the mushrooms you chop them like a cockage man t put it in the pan again and continue to do saute you know the millard reaction that browning increases the taste of the mushrooms same as how it happens in the meat. Set them aside. Set them aside in the pan. Put some tomatoes. You brown them too. Put paprika, cumin, and oregano. Then you’re chopping tomatoes and adding to the pan. Then you’re adding the pepper. You have your cockage. Then it’s time for the bread. If you have been to IstAnul and ate cockores, which is actually intestines intestines, lamb is intestines. They are just Yeah. The cumin, oregano, and red pepper are the combinations which gives that intestine this perfect taste. We do it through mushrooms. Yeah. Thank you. Sorry. You get your breads first. You’re dipping to the delicious sauce water of the mushrooms in the pan. The breads get extra delicious. Then you put your cockage in it. You can eat it like that. You can eat with pickles. They all great. Super great. Now, what’s next? Making the mushrooms into minced meat. As you know, we have on the channel tons of minced meat recipes. What do we do? We make lasagna with minc meat. We make eggplants with minced meat. We make spaghetti stews like potatoes and minced meat. So all these things that we can make, we can make it through mushrooms. But what is the tips that turn the mushroom into a perfect minced meat? Three things actually. Once we chop the mushrooms really a lot. And the number one rule of cooking the mushrooms. You shouldn’t crowd the pan. Why? Mushroom is very high on water. If you crowd it too much, what’s going to happen? The heat wouldn’t be enough. So, it will give away all of its water, lose all of its juiciness. Instead of frying, it’s going to get boiled in that water. What will you need? We put a bit of oil. The biggest pan. And then we shouldn’t crowd the pan. That’s the number one rule. If you’re vegetarian, we can put some butter. Or if you’re vegan, olive oil would be great. A bit of olive oil. And then the mushrooms. And we start to stir it really, really well. And the heat should be as in its highest. When it starts to turn its color a bit, add the onions. Similar to meat, we need as much as onions as we need the mushroom. Start to stir them together. Add a bit of salt. Salt will decrease its wateriness, but it will increase the taste and it will increase the miller and caramelization reactions, making everything taste a little better. After we start not to see the onions anymore, that opaque whiteness goes away. Almost totally disappears. At that time, your pan could be brown a bit. So, add a bit of water and delaze the pan. Last minute, a bit of salt. Maybe a bit of nutmeg if you like and a bit of black pepper. And last minute, butter would be good or olive oil if you’re vegan. Because normally in minced meat, we have a lot of animal fat. In this one, we add our fats at the beginning and through the end. You can add a bit of parsley and eat it that way. Or what we do for example I do this in big batches put them in small containers and put it in the fridge. Anytime I need it I take it out and make a recipe. Then we would like to move to another recipe that we use this great minced mushrooms and it is called chibarak and Mr. Braarpak is going to tell. Chibber is something like heaven. You have your dough filled with uncooked ground beef then you fold it and you deep fry it and it’s heavenly. For the vegan version, mushroom version, the filling will be as Jafika said, ground mushroom. For the dough, one cup of flour, half teaspoon baking powder, 1 and 1/2 teaspoon coconut oil, salt, vinegar, and some water. Knead the dough and then let it rest for 10 15 minutes while you can make the filling. By the way, you can net the dough in a processor, which will take 2 minutes. Then you divide the dough. Then you roll the doughs. Four equal balls. Put the filling, fold it, seal the edges. Then you fry like two, three minutes and your crunchy and moisture insides. Vegan chak is ready. You know what I don’t like about this list videos? You don’t have anything to eat during the shooting. I don’t hate it. And the next one is mushroom fritters are older than me in this kitchen. Older older than some of the people here now. Unfortunately, that’s how many years. Anyways, this is one of my oldest recipes. Mijuar used to be just on cabbage and then we have turned it. And this mushroom version is actually vegetarian, not vegan, but we can turn it into vegan if we like as well. How do we make that? We get eight mushrooms like this very thinly diced onions and two eggs, two cloves of garlic and two heap tablespoons of flour. Add everything chopped. That’s how you turn something into a fritter. To increase taste, a bit of black pepper and a bit of red flake pepper, of course, a bit of salt. And at the same time, if you have fresh oregano or thyme, you can use dried as well. Mush it a bit when it’s ready. We shouldn’t wait too long. Shallow oil on the pan. You can do it in the oven or the air fryer. Two spoons. We wet the spoons with the oil so that the mixture do not stick. We take them and put it in the shallow oil. Pat it from the top. To increase the taste, I sometimes put deep paneer, which is Turkish string cheese. You can use parmesan. You can use any cheese that you like. The cheese increases the umami and it becomes this gorgeous thing. The only thing that’s going to differ in the oven is you oil the pan and you put the same thing and everything is similar. Incredible taste. One of my oldest recipes. I serve it sometimes with sweet chili sauce. I have another version from the chard. Actually last week we were on the boat. We made the chart version of the mujar. Some of the people they were really high ranking people if this is mujar this is a fritter. What did we eat before and what I’m going to eat after this? Yes they also like after eating this after taking my steaks this high what did you guys do to us? So that good recipe guys for you to share our videos. If you haven’t subscribed, subscribe to our channel. It is very essential. The world is getting harder in every way. So all your support, we need it. Thank you so much. So Brack, what’s our fifth recipe? Fifth recipe is a classic mushroom soup. The best side of it, you can use whichever mushroom you want or you have. The thing is you roughly chop up mushrooms. You can use a food processor as well, but always spare some mushrooms like slices so you can top with them so they look great. And then rest of the mushroom and onions get into the big pots and you start to brown it always like you start with browning. Then you add salt and bay leaves, some rosemary, thyme. But the thing about rosemary, never chop them with a knife because when you use a knife, they bring a bitter taste. Use your hands for the rosemary. Then you add the touch of vinegar, cream. You add the water. Like after simmering 15 minutes, the soup is ready. With the spaired mushrooms and some charts, you can brown them on a pan as a topping, they can stay aside. For the serving, you have your soup. You put your chart and mushrooms on top, maybe some drizzle of cream. And if you have maybe some truffle oil, it will enhance the flavor more and more. And your soup is ready. The next one will be veggie and mushroom ka. Yes, the meatballs. I love meatballs. I can turn everything into a meatball and let everyone eat it gorgeously. And this one is actually developed for Bahari a few years ago. It was one of our staples. How does it work? We need some beans. It could be green beans, red beans, kidney beans as well. We use red beans in this. So, the color is very much like the meat. First, we take the mushrooms and one red onion. put it into a processor and pulsing it back and forth. If you continuously let the machine work, you’re going to have a puree. But when you pulse it, it becomes more like chopping. We combine that. Then put it into a bit of oil and then start to brown it. Meanwhile, we get the onion and the garlic. Make it a puree. Mix it with the red beans, bread crumbs. We make a puree together with them. Then we mix the mushrooms with corn, mustard, cumin. We have this meatball mix, but inside we have even more cumin, nutmeg, some black pepper, some allspice as well. A little mixture. I’m going to put it in the recipe below. And then a bit of black pepper. It becomes a mulch. And then add an egg and then parsley as well. That greenness. Then we combine the mushroom and the onion mixture together with it. This is how Turkish meatball works. So, we created with the beans the extra protein and with the juices of the mushrooms and the onions and the parsley and the mixture of the meatball mixture gives you that perfect Turkish meatball taste. If it’s too loose or mushy, you can always add extra breadcrumbs. And if it’s too thick, you can always add either eggs or some oil. But eggs are better to combine everything together. So, keep it in mind. To shape it, we wet the hands, shape it together, maybe add the breadcrumb, and then fry it. And it becomes gorgeous. And for the kuf you know from the lentil video, we have stuffed kichli k with lentils and mushroom. And we have bahar budu vegan version of kadumu with mushrooms and lentil. We didn’t put that baharu here. But oh now I am put baharu recipe we have on the channel. Yes, we have on the channel. We also have on the lentil video. How we have it on lentil videos. Also what you don’t have here is mushroom laun. Do we have? Yes, of course we have a similar recipe. Ah, she’s saying baslama. Baslama. Yeah. Okay. It’s coming. The next one as Bahar said kind of la but basama is actually a pep and actually from this you can understand my life is trying to pleasure the ones that are around me. So bahar continues asking for vegetarian dishes helps. They never do it. Ah come on. You can use any like flat bread you want as well. You get your breads, you half and you put your toppings like ground mushroom. It can be bigger mushrooms. It can be anything you want. Put it in the air fryer or oven. In 5 minutes, it’s ready and crispy. To make the dough, I think the the doll recipe is here somewhere. What’s the secret of the top filling? You have that. I think uh you can find the baslama dough which is one of the easiest press that you can make. It’s here. I don’t want to take your time with it but you can buy it readym made as well and make this beautiful topping on top. Now he’s going to talk about the topping. Topping is like we chop the mushrooms and brown them on the pan with olive oil. Then you can add onion but in this case we are adding some garlic. Roast them as well. When they are ready a bit brown you are turning the heat off and adding salt and black pepper. And when they’re almost ready, add in the spring onion and coriander and turn the heat off with their heat. Greens will be okay. Then you’re taking your bread, putting some kashar and your mushroom topping. Then you can air fry it. It will be ready in 5 minutes. If you use oven, maybe 10 15 minutes and your small la margin pizza ready to enjoy. And the next one is going to be a more wintry more comfortable. It’s going to be a mushroom bular pilow. You can say bular pilow. It’s not like a big feasty thing but watch the video that we have made. The link is also here. It is gorgeous. It is a really feast one. For this recipe, we need coarse bular. Bulars are really almost as thin as the couscous one and they can go as big as one whole wheat grain. So it can be as big and as small. We need a coarse one at least like half the wheat size. So that bular becomes even tastier. It becomes ident. It comes to your teeth really well. How do you make that? First, we have some veggies. These veggies are leaks and mushrooms. Cut the leaks. They work like onions. Chop the mushrooms. We put it in the pan. A bit of salt. So, they start to brown at that time. Some coarse garlic, some puree garlic. So, we get the garlic paste and we get some of those veggies. Soak the garlic taste amazingly. Then the bular we start to fry it a bit together with tomato paste. Brown a bit. I believe it increases the taste as well. and a bit of last mint butter on top. And then grate some carrots as well. If you want some red peppers, then we put the boiling water in. It should pass at least two fingers higher than the bular mixture. We close the lid, put it into simmer, and then it’s going to be gorgeous. And when serving the bular, different from the rice, should be still very wet. We spread it onto the tray. In the middle, we put some yogurt, preferably some strained yogurt, and then some greens on top. If not butter, oily oil, it would be vegan as well. Great dish. Incredibly tasty. And it looks like one of the best feast that you can see in one’s home. And from a little veggie, you get a really family food in 10 to 15 minutes. That’s the beautiful part about creating bular recipes. So keep in mind if bular is not one of your staples in your kitchen, check my bular recipes as well. Bular can save many of the things at home and it will be very fast and incredibly tasty and it wouldn’t spike up your sugar levels fill you in a affordable way as well. I’m going to leave the 10th recipe to Mr. Arpak. One of our best recipes as well. Again, we did that on the boat and lots of people asked the recipe for it. So you’re going to get that recipe. But before that, one of my classics actually one of the recipes that my friends insisted on making me making a book which the book turned into a big success then it became a TV show etc etc. One of those very old recipes cut mushrooms in thin layers and we have some string cheese a cheese that can elongate. It could be mozzarella as well if you like. We put a bit of salt, fresh oregano or thyme and a bit of garlic, black pepper, a lot of olive oil. We mix those mushrooms together with the cheese as well on a shallow cup. We put it into the top layer of the oven. Few minutes until the cheese start to melt and change color. It’s ready. You eat it with a bit of bread and it will come up like this. Incredibly tasty. Last but not least, the hero, our mushroom couscous riotto. I think if you have a restaurant, it will be on our menu for sure. But how to do it? First, we start with browning the onion. We use some olive oil and some butter. One thing, the beautiful side of this recipe is actually we call it a risoto, but we don’t put that much of butter and we don’t like put a lot of effort on top. Instead, what do we do? We pressure cook it in 4 minutes. Exactly. Brown the onion. Then we add the mushrooms. Shiakei is great for that. Chestnut is great for that. But any kind is working. Then browning the mushrooms. Then we add the couscous. You know couscous are like two different things. This is pasta one, not the bular one. A bit bigger and really round. They are like small balls. Brown the couscous a bit. Also we add the garlic and salt and black pepperish. Already the caramelized onions are in. and also the mushrooms. That browning is soaked by the couscous. Then we add chicken stock and you can pressure cook it for 4 minutes or you can use vegetable stock if you like. Yeah. Yeah. Or you can add a little of stock and let it sink like a classic risoto, but it takes more time. And pressure cooker is quicker and I think more delicious because of the pressure. It helps this beautiful juices to be soaked by the couscous really fast. Then we open the pressure cooker and like it’s a bit runny but as it cooks it’s going to thickens but we are adding ismir tulum. But if you don’t have ismir tulum you can use parmesan. We are adding cream and of course fresh thyme chives them and mixing it. It’s a great roto but for the topping we can also add some truffle oil. Uh yeah of course truffle oil. You should add some truffle oil or you can like if you have the money and the funds for it truffles grind some truffles on top as well. It’s great. We didn’t have it. So instead, so instead we have the pasturerma which is cured meat, but it’s an intense one. It’s not mild. So we crisp them on butter and put them on butter. If you have a coffee machine or a French press, you can make some meat foams and put on top. So you have your Michelan style recipe. Definitely. If we had a restaurant, it would be one of the staples. So hope you’ve enjoyed our recipes. Now we have brought pickles. I’m sure some of the chefs in the world say no pickling mushrooms is almost killing it. But this is from actually our neighbor in this is shant pickled. So I wanted you to see this as well. Incredible smell and a lot of garlic. Nice. This is also something finally we didn’t talk about how to preserve mushrooms. If you use the mushrooms, do not put them in a plastic bag and put it cuz then it will green, mushy, and it’s not good. If you’re going to preserve it, preserve it in a paper bag. You shouldn’t rinse the mushrooms. Why? Because like it’s almost all of it is water. So when you add water, it sucks the water and then give it in seconds. When you try to roast them, it’s just boiling mushrooms. It will decrease the taste incredibly. So instead you have a brush and clean. We do that. Something like this would do. So those are two reminders. Hope you’ve enjoyed the video and if you’ve watched until this far, thank you so much. It’s it means the world to us. But if you don’t forget to subscribe and like and then especially leave a comment that will be perfect. And from this series, we have another video on marage make which is lentils. If you haven’t watched that, I’m putting the video to the end. Take care. Bye-bye.