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

1. Soak dried mushrooms in hot water to cover.
2. Heat butter in a skillet large enough to hold all ingredients.
3. Saute onion and celery until soft.
4. Meanwhile, clean and slice fresh mushrooms.
5. 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.
6. Squeeze liquid from dried mushrooms and stir them into the pan.
7. Reserve mushroom-soaking liquid.
8. Stir in bulgur and cook over medium heat until bulgur begins to color.
9. Stir in beef stock and 1/4 cup of mushroom liquid.
10. Bring to boil, reduce heat to low, cover and cook about 10 minutes, until bulgur grains soften.
11. Season with salt and pepper.
12. Add more mushroom liquid if needed.
13. Freeze if desired.
14. To serve, defrost and bring to room temperature.
15. Reheat in 350-degree oven, covered, about 20 minutes, until steaming.
16. 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)