Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BULGUR STUFFING WITH MUSHROOMS

Makes about 10 cups

Ingredients

  • 2 1/2 cups boiling water
    2 cups dried porcini mushrooms
    1 cup dried morel mushrooms
    2 cups fresh shiitake mushrooms, chopped
    1 cup finely chopped onion
    1/4 cup butter
    5 cups chicken broth
    2 1/2 cups bulgur, (coarse)
    1 cup packed fresh flat leafed parsley, chopped

Preparation

  • In a bowl, pour boiling water over mushrooms, and soak 30 minutes or more. In a 4-quart saucepan, sauté onion in butter over moderate heat, stirring until softened.
    Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally. Remove porcini and morel mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop.

    Strain reserved liquid through a fine sieve or cheese cloth. In a large bowl toss together bulgur mixture, mushrooms (porcini, morels, shiitake), 1/2 cup strained soaking liquid, parsley, salt and pepper to taste. Cool completely.
Print
Print
Bulgur stuffing with mushrooms

Add Comment

* Required information
1000
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!