Bulgur With Crimini Mushrooms

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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!!

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Steps

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Heat the oil in a large saucepan over medium heat.

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When hot , put in the onion and garlic and cook , stirring , until the onion turns translucent.

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Add the mushrooms and cook , stirring frequently , for about 5 minutes.

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If the mushrooms give off liquid , cook and stir until the liquid evaporates.

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Add the stock , bulgur , rosemary , thyme , and a good amount of black pepper.

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Bring to a boil.

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Cover , lower the heat to medium-low , and simmer until the liquid is all absorbed and the bulgur is cooked , about 15 minutes.

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If your stock is not salted , you may want to give it a sprinkling of salt before serving.

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You may also want to garnish it with additional fresh herbs or a grating of parmesan.

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Enjoy !.

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Ingredients

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extra virgin olive oil, garlic cloves, onion, mushrooms, mushroom stock, bulgur, fresh rosemary, fresh thyme leave, black pepper