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!
Provided by Spice Princess
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
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!
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Kaweesha Sewwandi
[email protected]I thought this dish was just okay. It wasn't anything special.
Sagar Bohara
[email protected]This dish was a bit too salty for my taste.
Jos Jesus
[email protected]This dish was just okay. I wouldn't make it again.
mb Babu
[email protected]I would not recommend this recipe. It was a waste of time and ingredients.
Kathleen Pura
[email protected]This dish was a lot of work, and it wasn't worth it. The flavor was just okay.
Chris Bright
[email protected]I followed the recipe exactly, but my dish didn't look anything like the picture.
Ann Nderitu
[email protected]I found this dish to be a bit bland. I added some extra spices to give it more flavor.
Hamdu Aman
[email protected]I'm not sure what went wrong with my dish, but it didn't turn out very well. The bulgur was mushy, and the mushrooms were rubbery.
Scott Dienes
[email protected]This dish is a great way to use up leftover roasted chicken or turkey. It's also a great way to make a quick and easy weeknight meal.
Darcy Carlson
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this dish. The mushrooms were cooked perfectly, and they didn't overpower the other ingredients.
Jolil Mia
[email protected]This dish is a great source of fiber and protein. It's also very low in calories.
Joyai Arslaan joyai
[email protected]I love the combination of bulgur and mushrooms in this dish. It's a great way to get your daily dose of whole grains and vegetables.
mdabir hasan
[email protected]This dish is so easy to make, and it's so delicious. I will definitely be making it again.
Vilisi Nairogo
[email protected]I made this dish for a potluck, and it was a huge success. Everyone loved it!
jay birb
[email protected]This dish is a great way to use up leftover bulgur. It's also a great way to get your kids to eat mushrooms.
Small Boy
[email protected]I've made this dish several times now, and it's always a winner. It's easy to make, and the results are always delicious.
Esther Anamaindo
[email protected]This bulgur dish with crimini mushrooms was a hit! The mushrooms added a delicious umami flavor to the dish, and the bulgur was cooked perfectly.