Prep 5 mins
Cook 20 mins
I just threw this together one day and now I make it pretty frequently. It's hearty, but not heavy, so very good for a quick lunch. Crimini mushrooms are the same thing as baby portabella, you can use the big ones too and cut them up but I think the small ones are easier to deal with. If you don't have mushroom stock, you can use any good vegetable stock. This is especially good with a little grated Parmesan on top!
- 1 tablespoon extra virgin olive oil
- 2 garlic cloves, minced
- 1⁄2 cup finely chopped onion
- 3 cups chopped crimini mushrooms
- 2 cups mushroom stock
- 1 cup bulgur
- 1⁄2 teaspoon minced fresh rosemary
- 1⁄2 teaspoon fresh thyme leave
- freshly ground black pepper
- 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!
Yummy! I love bulgur, what a great way to change it up! Thanks for posting!