Quick & Delicious Bulgur with Mushrooms and Onions

In 30 minutes — tasty, simple, satisfying — the perfect dinner! Bulgur with mushrooms and onions in a frying pan can be cooked as an independent dish or used as a side dish for meat or fish! Complete the dish with fresh vegetables or marinades.
cook time: 40 min
Logan Winslow
Quick & Delicious Bulgur with Mushrooms and Onions

Nutrition Facts (per serving)

83
Calories
2g
Fat
11g
Carbs
3g
Protein

Ingredients (4 portions)

Basic:

Salt to taste
Water 2 cup
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 20 g
Champignon 200 g
Dry spices to taste
Greenery to taste
Bulgur 1 cup

Recipe instructions

Step 1

Step 1
How to make bulgur with mushrooms and onions in a frying pan? Prepare the necessary ingredients for this. The proportions can be slightly changed to suit your taste. But take bulgur with water in a 1:2 ratio. With this ratio, the cereal turns out crumbly and does not have time to boil. Instead of champignons, you can use any other mushrooms.

Step 2

Step 2
Peel the onions and carrots and rinse them in running water to remove any dirt. Finely chop the onion and grate the carrots. Pour a little vegetable oil into a hot frying pan and add chopped onions and carrots. Fry for 3-4 minutes over low heat.

Step 3

Step 3
Wash the champignons and cut into slices. Add them to the pan with the onions and carrots.

Step 4

Step 4
Fry the mushrooms and vegetables, covered, for 10 minutes over low heat. During this time, the mushrooms will decrease in size.

Step 5

Step 5
Add bulgur to the pan. Add salt and spices. You can add Provençal herbs as a spice. Stir all ingredients until all the flavors are absorbed into the bulgur.

Step 6

Step 6
Then pour hot water into the pan and cook the bulgur under the lid for 15-20 minutes. During this time, the bulgur will increase in size and absorb all the water.

Step 7

Step 7
Bulgur with mushrooms and onions is ready! Remove the pan from the heat and leave to stand covered for another 15 minutes. Divide the bulgur among plates, add the herbs and serve hot. Bon appetit!

Additional rubrics

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