Bulgur With Crimini Mushrooms Recipes

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BULGUR WITH WILD MUSHROOMS



Bulgur With Wild Mushrooms image

Provided by Marian Burros

Categories     side dish

Time 40m

Yield 10 servings

Number Of Ingredients 10

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

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.

Nutrition Facts : @context http, Calories 213, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 12 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 327 milligrams, Sugar 3 grams, TransFat 0 grams

BULGUR WITH CRIMINI MUSHROOMS



Bulgur With Crimini Mushrooms image

I just threw this together one day and now I make it pretty frequently. It's hearty, but not heavy, so very good for a quick lunch. Crimini mushrooms are the same thing as baby portabella, you can use the big ones too and cut them up but I think the small ones are easier to deal with. If you don't have mushroom stock, you can use any good vegetable stock. This is especially good with a little grated Parmesan on top!

Provided by Spice Princess

Categories     Grains

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

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

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!

HOT STUFFED CREMINI MUSHROOMS



Hot Stuffed Cremini Mushrooms image

This is a little something I borrowed from a friend and modified to suit my own tastes. Has been a huge hit with my vegetarian friends. Quick and easy! Give it a try for your next party or movie night! A bit of a hint... save those stems and keep them in the freezer. They're great to toss into the pot when making stock or broth.

Provided by Cynna

Categories     Lunch/Snacks

Time 32m

Yield 5 serving(s)

Number Of Ingredients 8

8 ounces cremini mushrooms, washed & stemmed
1 large jalapeno, minced
1 small onion, finely chopped
1/2 cup parmesan cheese, shredded (reserve 1/4 cup)
2 garlic cloves, finely chopped
1/4 cup Italian breadcrumbs
1/2 cup butter or 1/2 cup margarine
salt and pepper, to season caps

Steps:

  • Preheat oven to 400 degrees.
  • Mix jalapeno, onion, garlic, and 1/4 cup parm into butter.
  • Place caps on a bake sheet and season to taste w salt/pepper.
  • Fill caps with butter mixture.
  • Sprinkle remaining 1/4 parm over all the caps.
  • Sprinkle 1/4 of bread crumbs over the parm coated caps.
  • Bake for 15 minutes or until mushrooms give up juices.
  • Broil to crisp up topping if not to satisfaction.
  • Serve and Enjoy!

BULGUR WITH OLIVES AND MUSHROOMS



Bulgur With Olives And Mushrooms image

Provided by Florence Fabricant

Categories     side dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 cup bulgur wheat
Cold water
3 tablespoons olive oil
1/2 pound fresh mushrooms, sliced
1 cup chopped onion
1/2 teaspoon oregano
1/2 teaspoon minced garlic
1 cup chopped, pitted black oil-cured olives
1 1/2 cups chicken stock or water
1/2 tablespoon minced parsley
1 tablespoon minced fresh basil

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.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 12 grams, Carbohydrate 37 grams, Fat 15 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 4 grams

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