Bulgur mushroom pan with parmesan

Name: Bulgur mushroom pan with parmesan
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 Garlic cloves; 3 TABLESPOONS Olive oil; 250 g Bulgur (pre-cooked wheat groats); 200 ml White wine or vegetable broth; 1 TEASPOON Vegetable broth; 600 g mixed mushrooms (e.g. mushrooms,; 7-10 Tbsp chanterelles and porcini mushrooms); 75 g Arugula (rocket); 7-10 Tbsp salt, white pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 medium-sized onions
2 Garlic cloves
3 TABLESPOONS Olive oil
250 g Bulgur (pre-cooked wheat groats)
200 ml White wine or vegetable broth
1 TEASPOON Vegetable broth
600 g mixed mushrooms (e.g. mushrooms,
7-10 Tbsp chanterelles and porcini mushrooms)
75 g Arugula (rocket)
7-10 Tbsp salt, white pepper

Directions

1
Peel and finely dice the onions and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté half the onions and garlic in it. Fry the bulgur briefly. Stir in 1/2 l water, wine and stock. Bring to the boil, cover and simmer for 10-20 minutes
2
Clean the mushrooms, wash them if necessary and cut them in half or into thick slices depending on their size. Sort the rocket, wash and pluck smaller. Grate approx. 3/4 cheese, slice the rest roughly
3
Sauté the mushrooms in 2 tablespoons of hot oil. Fry the rest of the onions and garlic briefly. Season with salt and pepper. Stir in bulgur and grated cheese. Season to taste. Fold in the rocket and serve. Sprinkle with sliced cheese
4
Instead of bulgur: cook risotto rice according to package instructions and mix with the mushrooms