Bulgur With Crimini Mushrooms Recipes

CARAMELIZED ONION, MUSHROOM AND BULGUR PILAF

Steps:

• In a medium saucepan over medium-high heat, bring broth, bulgur and water to a boil; cover, reduce heat to low and simmer until bulgur is tender, about 10 to 12 minutes.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add onion and cook over medium heat, stirring occasionally, until onions are golden and tender, about 8 minutes.
• Add mushrooms and cook, stirring occasionally, until mushrooms are golden and tender, about 5 minutes. Add spinach, salt and pepper and cook, stirring, until spinach wilts, about 1 minute more.
• Spoon bulgur into skillet; stir over low heat until well-combined.

BULGUR WITH WILD MUSHROOMS

Steps:

• Soak dried mushrooms in hot water to cover.
• Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
• Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
• Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
• Stir in bulgur and cook over medium heat until bulgur begins to color.
• Stir in beef stock and 1/4 cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
• To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.

BULGUR WITH CRIMINI MUSHROOMS

Steps:

• Heat the oil in a large saucepan over medium heat. When hot, put in the onion and garlic and cook, stirring, until the onion turns translucent (a couple minutes).
• Add the mushrooms and cook, stirring frequently, for about 5 minutes. If the mushrooms give off liquid, cook and stir until the liquid evaporates.
• Add the stock, bulgur, rosemary, thyme, and a good amount of black pepper. Bring to a boil.
• Cover, lower the heat to medium-low, and simmer until the liquid is all absorbed and the bulgur is cooked, about 15 minutes.
• If your stock is not salted, you may want to give it a sprinkling of salt before serving. You may also want to garnish it with additional fresh herbs or a grating of Parmesan. Enjoy!