Bulgur mushroom pan

Name: Bulgur mushroom pan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Onions; 2 Garlic cloves; 250 g pink mushrooms; 125 g Chanterelles; 150 g Porcini mushrooms; 3 TABLESPOONS Olive oil; 250 g Bulgur (coarse wheat groats); 500 ml Vegetable broth (instant); 200 ml dry white wine; 75 g Rocket; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground white pepper; 50 g freshly grated Parmesan cheese; 7-10 Tbsp Parmesan slicer

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Onions
2 Garlic cloves
250 g pink mushrooms
125 g Chanterelles
150 g Porcini mushrooms
3 TABLESPOONS Olive oil
250 g Bulgur (coarse wheat groats)
500 ml Vegetable broth (instant)
200 ml dry white wine
75 g Rocket
7-10 Tbsp Salt
7-10 Tbsp freshly ground white pepper
50 g freshly grated Parmesan cheese
7-10 Tbsp Parmesan slicer

Directions

1
Peel and finely dice the onions and garlic. Clean the mushrooms, wash if necessary. Halve or slice the mushrooms as desired. Heat oil in a pan. Fry the mushrooms well in it.
2
Add onions and garlic and fry briefly. Add bulgur and fry briefly. Deglaze with stock and wine, bring to the boil and simmer at low heat for 15-18 minutes. Meanwhile, wash the rocket, dab dry and drain well in a sieve.
3
Then cut (only the large leaves as desired) into bite-sized pieces. Season mushroom bulgur pan with salt and pepper and stir in parmesan. Add the rocket. Serve on plates garnished with parmesan shavings.