Finely chopped mushrooms sautéed until golden then tossed with bulgur, fresh thyme and pine nuts.
3/4 cup bulgur
1 1/2 cups boiling water
2 tablespoons pine nuts
1 teaspoon olive oil
1 tablespoon butter
8 ounces mushrooms (cremini or a blend), cleaned and chopped
2 tablespoons finely chopped shallot (about 20g)
1 clove garlic, chopped
1 teaspoon fresh thyme leaves, chopped
Place bulgur in a medium bowl. Add 1/4 teaspoon Kosher salt, then cover with boiling water. Immediately cover the bowl with a piece of plastic wrap and let bulgur steam for about 20 minutes.
Heat a skillet over medium-high heat, add the pine nuts and toast, stirring occasionally until lightly browned, about 3-4 minutes. Remove from pan and reserve.
Turn heat down to medium, add the olive oil and butter to the skillet. Once butter has melted, add the shallot and saute until softened, about 2-3 minutes. Increase heat to medium high, Add the chopped mushrooms and a sprinkle of salt and continue cooking another 5 minutes.
Remove plastic wrap from the bulgur and drain any excess liquid. Add the mushroom mixture to the bulgur along with the toasted pine nuts, black pepper and fresh thyme and stir to combine. Garnish with extra thyme if desired and serve.