Bulgur with Mushrooms
A deeply savory, earthy, and comforting grain dish featuring tender bulgur and caramelized mushrooms cooked to perfection.
Ingredients
- •1 cup coarse bulgur wheat (180g)
- •2 tablespoons extra virgin olive oil
- •2 tablespoons dairy-free margarine or additional olive oil
- •1 large yellow onion, finely diced
- •8 ounces cremini mushrooms, sliced (225g)
- •8 ounces white button mushrooms, sliced (225g)
- •2 cloves garlic, minced
- •2 cups vegetable broth (480ml)
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •2 tablespoons fresh flat-leaf parsley, chopped
Instructions
- 1
Place the coarse bulgur in a fine-mesh sieve and rinse thoroughly with cold water, then drain well.
- 2
Heat the olive oil and margarine in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
- 3
Add the diced onions and cook, stirring occasionally, for about 5 minutes until they become translucent and slightly golden.
- 4
Add the sliced cremini and white button mushrooms to the skillet, spreading them into an even layer. Let them cook without stirring for 3-4 minutes to develop a nice brown crust, then stir and cook until tender and caramelized, about 8 minutes total.
- 5
Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
- 6
Stir the rinsed bulgur into the mushroom and onion mixture, toasting it for about 2 minutes while stirring continuously.
- 7
Pour in the vegetable broth, add the kosher salt and black pepper, and bring the liquid to a boil.
- 8
Once boiling, reduce the heat to low, cover the skillet tightly with a lid, and simmer for 15 minutes without lifting the lid.
- 9
Remove the skillet from the heat and let it rest, covered, for an additional 10 minutes to allow the bulgur to absorb any remaining steam and liquid.
- 10
Fluff the pilaf gently with a fork, stir in the chopped fresh parsley, and serve warm.
💡 Chef tips
- For extra depth of flavor, substitute half of the vegetable broth with rehydrated porcini mushroom soaking liquid.
- Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop with a splash of water.
- Medium or coarse bulgur works best here; do not use fine bulgur, as it will become overly mushy.
✅ How it should turn out
The finished dish should feature fluffy, separate grains of bulgur infused with rich, earthy mushroom flavors, beautifully aromatic with garlic and herbs.