Bulgur With Crimini Mushrooms

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!

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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

Directions

1. 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).
2. Add the mushrooms and cook, stirring frequently, for about 5 minutes. If the mushrooms give off liquid, cook and stir until the liquid evaporates.
3. Add the stock, bulgur, rosemary, thyme, and a good amount of black pepper. Bring to a boil.
4. Cover, lower the heat to medium-low, and simmer until the liquid is all absorbed and the bulgur is cooked, about 15 minutes.
5. 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!