Bulgur Pilaf with Mushrooms
- 1 cup #3 coarse bulgur
- 6 buttons mushrooms trimmed and sliced
- 1 cup warm veal or beef stock
- 1 large shallot peeled and finely minced
- 1 tbsp. olive oil
- 1 tbsp. fresh thyme
- 3 tbsp. unsalted butter
- salt and black pepper
- Combine the bulgur and stock in a bowl and let soak until tender, approximately 45 minutes. After soaking, place the bulgur in a sieve and let the excess stock drain off. In a medium skillet, combine the olive oil and 1 tablespoon butter; sauté the mushrooms until will browned, about 10 minutes. In a large skillet, melt the remaining butter and sauté the shallot until tender but not browned, about 5 minutes. Add the bulgur and thyme and heat thoroughly. Add the mushrooms and season to taste. Serve hot.
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