Bulgur With Wild Mushrooms
- 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
- Soak dried mushrooms in hot water to cover.
- Heat butter in a skillet large enough to hold all ingredients.
- Saute onion and celery until soft.
- 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.
- Squeeze liquid from dried mushrooms and stir them into the pan.
- Reserve mushroom-soaking liquid.
- Stir in bulgur and cook over medium heat until bulgur begins to color.
- Stir in beef stock and 1/4 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.
- 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.
mushrooms, unsalted butter, onion, stalks celery, wild mushrooms, bulgur, beef stock, salt, pecans, parsley
Taken from cooking.nytimes.com/recipes/1480 (may not work)