Bulgur pilaf with mushrooms
6 servings
50 minutes
Bulgur pilaf with mushrooms is a refined and aromatic dish of European cuisine that embodies the warmth of home. Bulgur, traditionally used in Mediterranean recipes, gives the pilaf a rich texture and nutty flavor, while mushrooms add softness and a pleasant woody note. Seasoned with garlic, onion, and fresh parsley, this pilaf becomes a true gastronomic delight. Thanks to chicken broth, bulgur absorbs all the aromas, making the dish rich and appetizing. Bulgur pilaf with mushrooms is perfect as a vegetarian main course or as a side dish for meat and fish; it can be served on festive tables or enjoyed in a cozy home atmosphere.
1
In a large pot, melt the butter over medium-high heat and sauté the chopped onion for 5 minutes, adding salt. Cut the mushrooms into quarters and fry them with the onion until browned, about 10 minutes.
- Unsalted butter: 3 tablespoons
- Onion: 1 head
- Button mushrooms: 220 g
- Salt: 1 teaspoon
2
Add minced garlic and cook for another 15 seconds. Then pour in the broth and soy sauce, add the pre-washed and dried bulgur. Mix everything, cover with a lid, and simmer on low heat for 15 minutes until all the liquid is absorbed and the grains are soft.
- Garlic: 2 cloves
- Chicken broth: 3 glasss
- Soy sauce: 1.5 teaspoon
- Bulgur: 340 g
3
Remove from heat and let it sit for 5 minutes. After that, fluff the bulgur with a fork, sprinkle with chopped parsley, and season with pepper.
- Parsley: 10 g
- Ground black pepper: to taste
