Wild mushroom and bulgur wheat cakes

Method

1. Put the bulgur wheat in a large bowl and pour in freshly boiled water to cover by 1.5cm. Season with salt and pepper, cover with cling film and leave for 20 minutes or until tender. Uncover and set aside to cool.
2. Meanwhile, soak the porcini in a small bowl for 15 minutes with just enough freshly boiled water to cover. Drain and reserve the soaking liquid, then roughly chop the porcini.
3. Heat the butter and a glug of olive oil in a frying pan over a medium heat. Fry the onion and thyme for 5 minutes or until the onion starts to soften. Add the fresh and soaked mushrooms and the garlic, then cook, stirring, for 4-5 minutes until the mushrooms start to take on a bit of colour. Season well, pour in the vermouth and porcini soaking liquid, then cook over a high heat until all the liquid has evaporated. Stir into the bulgur wheat and set aside to cool, then stir in the egg. Chill for 20 minutes for the mixture to firm up.
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4. Heat the oven to 200°C/fan180°C/ gas 6. Lightly grease a baking sheet with oil. Put a 7cm chef’s ring (see tip) on the sheet and fill with the mushroom mixture, packing it in well, then gently ease off the ring (you may need to hold the cakes as you do so). Repeat 3 times. Top the cakes with extra thyme sprigs, drizzle with a little oil, then bake for 15-20 minutes until golden.
5. Meanwhile combine the crème fraîche, horseradish and parsley in a bowl. Season and add lemon juice to taste. Serve with the mushroom cakes and seasonal vegetables.