Bulgur With Olives And Mushrooms Recipes

MUSHROOM BULGUR

Steps:

• Peel and finely chop the onion. Heat half of the butter in a pan and sweat the onion in it until soft, then stir in the bulgur and sauté briefly. Pour in the broth, bring to a boil, cover and simmer for 10-15 minutes until the liquid is absorbed.
• Meanwhile, clean the mushrooms and slice thinly.
• Heat the olive oil in a pan. Cook the mushrooms until they are browned and slightly soft. Season with salt and pepper. Add the mushrooms and their juices to the bulgur. Stir everything together, cover and keep warm.
• Toast the almonds and hazelnuts in a dry skillet until fragrant, then stir together with the remaining butter. Mix the nuts and parsley with the bulgur. Season to taste and serve.

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!

BULGUR WITH OLIVES AND MUSHROOMS

Steps:

• Rinse bulgur wheat in water and drain.
• Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
• Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
• Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
• Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.

VEGAN BULGUR WHEAT PILAF WITH MUSHROOMS

Steps:

• Gather the ingredients.
• In a medium pan, combine the bulgur wheat and the water or vegetable broth. Cover the pan and allow it to simmer over medium-high heat for about 5 minutes.
• Remove the pan from heat and let it stand, covered, for about 5 more minutes. After 5 more minutes, drain any excess water or vegetable broth from the pan.
• Next, melt the butter or margarine in a large skillet over medium heat. Sautee the mushrooms, onions, and peppers until the onions are clear and soft. Remove from heat.
• Stir in the lemon juice, white wine, fresh parsley, basil, salt, and pepper and gently toss to combine well.
• Combine the vegetable mixture with the prepared cooked bulgur wheat and serve immediately. Enjoy!

GARLIC-BRAISED CHICKEN WITH OLIVES AND MUSHROOMS

Steps:

• Heat a large straight-sided skillet (about 12 inches) over medium-high heat. While it's heating, season chicken with salt and pepper. Add 1 tablespoon oil to pan and swirl. Add chicken, skin side down. Let brown, 5 to 6 minutes. Remove chicken from pan; set aside.
• Add 1 teaspoon oil to pan, followed by garlic and mushrooms; let brown, stirring occasionally, 5 to 6 minutes.
• Add wine to mushrooms and garlic and bring to a boil, then cook for 1 minute. Return chicken to pan.
• Add olives and chicken stock to pan; bring to a boil, then reduce heat. Cover; simmer until chicken is cooked through, 15 to 20 minutes.

MUSHROOM OLIVE SALAD

Steps:

• In a bowl, combine all ingredients. Cover and refrigerate for at least 1-1/2 hours before serving.

EASY OLIVE AND MUSHROOM PASTA SAUTE

Steps:

• Heat oil in a Dutch oven over medium-high heat.
• Add in chopped onion, garlic, oregano and crushed red pepper flakes; saute for about 5-6 minutes.
• Add in tomatoes with juice and drained mushrooms along with black and green olives; simmer on low heat for about 25-30 minutes, or until mixture starts to thicken.
• Add in cooked pasta shells and 3/4 - 1 cup grated Parmesan cheese; toss to combine.
• Serve with more Parmesan cheese.

MUSHROOM AND OLIVE BRUSCHETTA

Steps:

• Preheat oven to 400°. In a large bowl, combine the first 7 ingredients. Cut each baguette into 24 slices; place on ungreased baking sheets. Bake until lightly toasted, about 5 minutes., Top with cheese mixture. Bake until cheese is melted, 4-5 minutes. If desired, top with julienned green onions. Freeze option: Cover and freeze unbaked topped baguette slices on a parchment-lined baking sheet until firm. Transfer to a freezer container; return to freezer. To use, bake baguette slices on ungreased baking sheets in a preheated 400° oven until heated through, 8-10 minutes.

BAKED HALIBUT WITH PAPRIKA,OLIVES AND MUSHROOMS

Steps:

• Preheat oven to 375°F. Spray 10-inch baking dish with nonstick vegetable oil. Place halibut in baking dish. Sprinkle lemon juice over halibut and season with salt and pepper.
• Heat oil in medium nonstick skillet over medium-high heat. Add onion, mushrooms and bell pepper and sauté until crisp-tender, about 6 minutes. Add olives and paprika and stir until fragrant, about 1 minute. Season to taste with salt and pepper.
• Spread vegetable mixture over halibut. Bake uncovered until halibut is cooked through, about 20 minutes.

SLOW-COOKER LAMB WITH OLIVES AND POTATOES

Steps:

• Combine potatoes, shallots, garlic, lemon zest, and rosemary in a 5-to-6-quart slow cooker; season with salt and pepper. In a small bowl, whisk together 1 tablespoon flour and broth. Add to slow cooker.
• Place 3 tablespoons flour on a plate. Season lamb with salt and pepper, then coat in flour, shaking off excess. In a large skillet, heat oil over medium-high. In batches, cook lamb until browned on all sides, about 10 minutes; transfer to slow cooker. Add wine to skillet and cook, scraping up browned bits with a wooden spoon, until reduced by half, about 2 minutes. Add to slow cooker, then cover and cook on high until lamb is tender, about 3 1/2 hours (7 hours on low). Stir in olives, cover, and cook 20 minutes.
• To serve, transfer lamb and vegetables to a platter. Skim fat from cooking liquid, then stir in lemon juice and season to taste with salt and pepper. Serve sauce with lamb and vegetables.

BULGUR STUFFING WITH BRUSSELS SPROUTS AND DRIED MUSHROOMS

Steps:

• In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
• Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
• Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
• In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).