Bulgur With Mushrooms

• 3/4 oz. dried mushrooms
• 1/4 c. unsalted butter
• 3/4 lb. onion, diced
• 2 medium stalks celery, diced
• 1/4 lb. fresh wild mushrooms (cremini, shiitake)
• 1 1/2 c. bulgur
• 1 3/4 to 2 1/4 c. beef stock
• 1 c. toasted, coarsely chopped pecans and pine nuts
• fresh chopped parsley

1. Preheat oven to 350u0b0.
2. Soak dried mushrooms in hot water. Heat butter in large skillet.
3. Saute onion and celery until soft. Push sauteed onion and celery aside and add cleaned and sliced fresh mushrooms.
4. Cook for 4 to 5 minutes.
5. Squeeze liquid from dried mushrooms and reserve liquid.
6. Stir bulgur into the pan and cook over medium heat until bulgur begins to color.
7. Stir in beef stock and 1/4 cup mushroom liquid.
8. Bring to boil.
9. Reduce heat, cover and cook for 10 minutes or until bulgur softens.
10. Add additional mushroom liquid as needed.
11. Cover.
12. Put in heated oven for 20 minutes or until steaming.
13. Stir in toasted nuts and sprinkle with parsley.

mushrooms, unsalted butter, onion, stalks celery, fresh wild mushrooms, bulgur, beef stock, pecans, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=230481 (may not work)