Bulgur With Wild Mushrooms Recipes

Steps:

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

Steps:

• 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.

Steps:

• Heat oil in large pan over medium-high heat.
• Slice mushrooms.
• Add onion, garlic and mushrooms to pan.
• Saute for about 2 minutes.
• Add the zucchini and wheat, stirring for 3-4 minutes.
• Add broth.
• Cover and let simmer over low heat for about 25 minutes.
• Remove from heat but don't remove the cover.
• Allow to sit for about 20 minutes.
• Fluff and sprinkle with parsley.

Steps:

• Melt the butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 5 minutes.
• Mix in bulgur and 1/2 cup broth and cook until absorbed, stirring often, about 5 minutes. Add 1/2 cup broth and a 1/2 cup wine, simmering after each addition and stirring often until liquid is absorbed.
• Mix in asparagus and mushrooms. Continue adding broth 1/2 cup at a time until bulgur is just tender and mixture is creamy, simmering after each addition and stirring often until broth is absorbed, about 20 minutes.
• Stir in most of the Parmesan, milk and tarragon.
• sprinkle individual servings with remaining parmesean.

Steps:

• Bring water to boil for noodles in covered pot.
• Chop whole onion; saute in very hot oil in nonstick pan until the onions begin to brown.
• Mince garlic and add to onion.
• Combine bulgur with 1 cup water and cook over high heat until water boils; cover and cook at a high simmer until water has been absorbed and bulgur is tender, about 15 minutes.
• Grind beef and stir into onion, breaking up beef and cooking until it browns.
• Meanwhile, wash, trim, dry and slice mushrooms; add to onions.
• Cook bow-tie noodles according to package directions.
• Add tomato paste, chicken stock and wine to beef mixture. Cook over very low heat while preparing the rest of the meal. Drain noodles, and if there is any liquid left in bulgur, drain. Stir bulgur and bow-ties into beef. Season with salt and pepper, and serve.

Steps:

• Preheat the oven to 350.
• In a Dutch oven, heat the oil over moderate heat.
• Add the scallions and garlic and sauté for 2 minutes or until the scallions are soft.
• Add the carrots and celery and sauté for 4 minutes or until the carrots are crisp tender.
• Add the mushrooms and sauté for 3 minutes or until the mushrooms are softened.
• Stir in the bulgur, broth, 1 cup of water, rosemary, salt and pepper and bring to a boil.
• Cover and bake for 20 minutes or until the bulgur is tender and the liquid has been absorbed.

Steps:

• In saucepan, cook onion in hot oil about 5 minutes until tender.
• Add broth, apple juice and wild rice. Bring to boiling; reduce heat. Simmer, covered, 30 minutes.
• Stir in mushrooms and bulgur. Cook, covered, 10 to 15 minutes or until grains are tender and most of the liquid is absorbed.
• Stir in bell pepper; remove from heat. Cover and let stand 5 minutes.
• Stir in parsley and walnuts. Season to taste with cracked black pepper. Sprinkle with feta.

Steps:

• Preheat oven to 350°F.
• In a large saucepan or stockpot, melt butter over medium heat.
• Add bulgar and cook for about 2 minutes.
• Stir in celery and onion and cook for about 3 more minutes, or until just tender.
• Stir in broth, cooked wild rice, parsley, pepper and if using dried, the basil and oregano.
• Bring to a boil, reduce to a simmer, cover and simmer for 10 minutes.
• Stir in mushrooms, walnuts and, if using fresh, the basil and oregano.
• Transfer to a 2-QT baking dish with cover.
• Cook, covered, for about 20 minutes or until all the liquid is absorbed.
• For Vegetarian do not use chicken broth.

Steps:

• In a bowl pour boiling water over mushrooms and soak 30 minutes. In a 4-quart saucepan sauté onion in 2 tablespoons butter over moderately high heat, stirring, until softened. Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally, 8 minutes.
• Trim and quarter Brussels sprouts. In a large non-stick skillet heat remaining 6 tablespoons butter over moderately high heat until foam subsides and sauté Brussels sprouts, stirring occasionally, until tender, about 10 minutes.
• Remove mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop. Line a sieve set over a bowl with a dampened paper towel or coffee filter and strain reserved soaking liquid into bowl. Chop parsley.
• In a large bowl toss together bulgur mixture, Brussels sprouts, mushrooms, 1/2 cup strained soaking liquid, parsley, and salt and pepper to taste and cool completely. Stuffing may be made up to this point 1 day ahead and chilled, covered. Bring stuffing to room temperature before proceeding.
• For cooking stuffing inside poultry:
• Any frozen poultry destined for stuffing should be completely thawed, and the stuffing itself brought to room temperature before it's put into the turkey. Do not stuff your bird the night before you cook it; such a seeming time-saver can have dangerous results. Instead, it is best to loosely fill the bird's neck and body cavities immediately before roasting. And always use a meat or instant-read thermometer: The meat is done when the temperature of the thickest part of the thigh (be careful not to touch the bones) reaches 180°F.; the stuffing baked inside the bird is done at 160°F.-165°F. After roasting, let your stuffed poultry stand 15 to 20 minutes, a double assurance that the requisite temperatures for food safety have been reached.
• For cooking all or part of stuffing outside poultry:
• In a shallow baking dish bake stuffing, covered, in a 325° F. oven 40 minutes (do not uncover during baking).

Steps:

• In a 2-quart saucepan, bring the broth to a boil. Add the bulgur and return to a boil; then turn off the heat, cover the pot, and set aside until all the water has been absorbed, about 30 minutes.
• In the meantime, wipe and slice the mushrooms thinly. Chop the onion fine. In a large skillet, heat the oil over medium-high heat. Add the onion and mushrooms and saute until they are slightly browned, about 5 minutes. Add the currents and pumpkin seeds and mix well.
• When the bulgur has absorbed all of the broth, remove the cover and fluff the grain with the fork. Scrape the contents of the skillet into the bulgur and toss well to combine. Add tamari to taste.
• Serve immediately.

Steps:

• Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.
• Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.
• Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.
• Cover the large saucepan again and simmer until the bulgur is dry and tender.
• Season with salt and pepper.
• While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.
• Sauté the mushrooms until lightly browned.
• Add the mushrooms and almonds to the bulgur and mix them in.

Steps:

• Rinse bulgur wheat in water and drain.
• Pour oil into a heavy-bottomed saucepan or casserole and place over high heat. Add mushrooms and cook, stirring, until they begin to brown.
• Add onion, lower heat and continue to saute until the onion is soft and beginning to brown.
• Stir in oregano, garlic, olives and bulgur. Pour in stock or water, cover, reduce heat and cook for about 20 minutes, until water is absorbed and the bulgur is tender.
• Check for seasoning. The olives should make additional salt unnecessary. Stir in parsley and basil and serve.