Light Bulgur Pilaf with Mushrooms
Why This Recipe Works
We challenged ourselves to use only one pan while developing our bulgur pilaf recipe: In one large saucepan, we sautéed the aromatics (covered, at low heat) and browned the mushrooms. We then added the bulgur and cooking liquid and simmered until the grains were tender. To get intense mushroom flavor in our bulgur pilaf recipe, we combined cultivated mushrooms—white or cremini—with dried porcini mushrooms. Relatively inexpensive and packed with flavor, the dried mushrooms impart an intensely earthy note and pungent aroma to the most mild-mannered fresh mushrooms.