Mushroom Bulgur Pilaf
A hearty, earthy grain dish with deep umami notes and distinct, fluffy texture
Why This Recipe Works
Using a mix of dried porcini and fresh cremini mushrooms creates a depth of flavor usually reserved for long-simmered stews. Placing a clean dish towel under the lid during the resting phase is the secret to ensuring the bulgur stays light and fluffy rather than gummy.
Instructions
Heat half the oil in a large saucepan over medium heat until shimmering. Add the onion, porcini mushrooms, and salt, cooking until the onion is softened and translucent, about 5 to 7 minutes.
Stir in the remaining oil and the cremini mushrooms. Increase the heat to medium-high, cover, and cook until the mushrooms have released their liquid and are beginning to brown, about 4 minutes.
Stir in the garlic and cook until fragrant. Stir in the bulgur, broth, water, and soy sauce and bring the mixture to a simmer.
Reduce the heat to low, cover, and simmer until the liquid is absorbed and the bulgur is tender, 16 to 18 minutes.
Remove the pot from the heat and place a clean, folded dish towel across the top of the pot before replacing the lid—this absorbs excess steam so the grains stay distinct. Let the bulgur sit for 10 minutes.
Fluff the bulgur with a fork, stir in the parsley, and season with salt and pepper to taste. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat with a splash of water.
