Bulgur With Wild Mushrooms

Name: Bulgur With Wild Mushrooms
Total time: 40 min
Yield: 10 servings
Ingredients: 3/4 ounce dried mushrooms; 1/4 cup unsalted butter; 3/4 pound onion, diced; 2 medium stalks celery, diced; 1/4 pound fresh wild mushrooms, preferably cremini, shiitake and chanterelle; 1 1/2 cups bulgur; 1 3/4 to 2 1/4 cups beef stock; Salt and freshly ground black pepper to taste; 1 cup toasted pecans, coarsely chopped; Parsley for garnish

By Marian Burros

Total Time: 40 minutes
Rating: 4(21)
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Ingredients

Yield:10 servings

¾ounce dried mushrooms
¼cup unsalted butter
¾pound onion, diced
2medium stalks celery, diced
¼pound fresh wild mushrooms, preferably cremini, shiitake and chanterelle
1½cups bulgur
1¾ to 2¼cups beef stock
Salt and freshly ground black pepper to taste
1cup toasted pecans, coarsely chopped
Parsley for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Soak dried mushrooms in hot water to cover.
Step 2
Heat butter in a skillet large enough to hold all ingredients. Saute onion and celery until soft.
Step 3
Meanwhile, clean and slice fresh mushrooms. When onion and celery are cooked, push them to side of pan and saute fresh mushrooms until they begin to color, 4 or 5 minutes.
Step 4
Squeeze liquid from dried mushrooms and stir them into the pan. Reserve mushroom-soaking liquid.
Step 5
Stir in bulgur and cook over medium heat until bulgur begins to color.
Step 6
Stir in beef stock and ¼ cup of mushroom liquid. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften. Season with salt and pepper. Add more mushroom liquid if needed. Freeze if desired.
Step 7
To serve, defrost and bring to room temperature. Reheat in 350-degree oven, covered, about 20 minutes, until steaming. Stir in toasted pecans and decorate with parsley.