Bulgur With Crimini Mushrooms

• 1 tablespoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup finely chopped onion
• 3 cups chopped crimini mushrooms
• 2 cups mushroom stock
• 1 cup bulgur
• 1/2 teaspoon minced fresh rosemary
• 1/2 teaspoon fresh thyme leave
• freshly ground black pepper

1. 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).
2. Add the mushrooms and cook, stirring frequently, for about 5 minutes. If the mushrooms give off liquid, cook and stir until the liquid evaporates.
3. Add the stock, bulgur, rosemary, thyme, and a good amount of black pepper. Bring to a boil.
4. Cover, lower the heat to medium-low, and simmer until the liquid is all absorbed and the bulgur is cooked, about 15 minutes.
5. 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!

extra virgin olive oil, garlic, onion, crimini mushrooms, mushroom stock, bulgur, fresh rosemary, thyme, freshly ground black pepper

Taken from www.food.com/recipe/bulgur-with-crimini-mushrooms-446454 (may not work)