Bulgur with mushrooms

Several varieties of cereals are produced from wheat, and Bulgur is popular in the Middle East. From wheat grains, it is produced by steaming and crushing. The result is croup, which is quickly cooked, but not boiled soft to a shapeless state, even with prolonged heat treatment. If you just cook it with a small amount of salt, you get a universal side dish, suitable for any kind of meat, as well as vegetarian dishes. Bulgur porridge is easy to turn into a separate dish, you just need to cook it immediately with meat, vegetables or other products. Bulgur with mushrooms - a nourishing and tasty second, which is liked by almost everyone, suitable for a lean and vegetarian table, can be included in the diet of people on a diet.

Cooking Features

Bulgur can be cooked only with mushrooms, but more often this duet is supplemented with various vegetables. This allows you to make the food more juicy and appetizing. For the preparation of snacks from mushrooms and bulgur use a pan, a frying pan, a cauldron, a slow cooker or even bake it in the oven. There is no single technology for preparing this dish. To obtain the expected result, you must follow the instructions accompanying the selected recipe. However, there are several important points to know and take into account which does not hurt, no matter what version of the dish of bulgur and mushrooms will be prepared.

Bulgur is of various sizes. Small grains are added to the mince when cooking meatballs and similar products, pour in the dough instead of semolina or flour. Coarse grits are usually used to make pilaf, as it is cooked the longest. For the preparation of side dishes and main dishes, bulgur of average size is most suitable.
It is not necessary to rinse bulgur before cooking, but it can be lightly fried in butter or vegetable oil. This will reveal the nutty notes in the taste and aroma of “Turkish wheat”.
Mushrooms with bulgur can be used for cooking any, as long as they are edible and not spoiled. However, the majority of forest mushrooms require a long preliminary preparation, including boiling, and sometimes soaking. Therefore, more often for cooking together with Bulgur choose porcini mushrooms, mushrooms and oyster mushrooms, which are enough to fry for a short time.
To make bulgur, cereal is poured with water using the ratio of 1: 1, 5 or 1: 2. The finer the cereal and the larger the composition of juicy vegetables, the less liquid is required. The water before the connection with the Bulgur must be boiled - it must be hot. It is a good idea to replace the water with mushroom or vegetable broth, it will take as much as water. 10-15 minutes of heat treatment is usually enough to bring bulgur to readiness, but sometimes it is cooked a little longer.
When cooking bulgur with the addition of mushrooms, they often include onions, which emphasize the taste and aroma of the main ingredients, as well as other vegetables. Bulgur goes well with carrots, sweet peppers, tomatoes, green beans and many other ingredients.

Serve bulgur and mush porridge as a garnish for the main snack or as a separate dish.

Bulgur with vegetables and mushrooms

Composition:

Bulgur - 0.4 kg;
water - 0, 8 l;
champignons - 0, 2 kg;
zucchini - 0, 2 kg;
Bulgarian pepper - 0, 25 kg;
carrots - 150 g;
onions - 150 g;
garlic - 4 cloves;
coriander - 5 g;
turmeric - 5 g;
salt - 10 g;
refined vegetable oil - 100 ml;
dried herbs - to taste.

Method of preparation:

Bulgur pour into the pan. Add a teaspoon of salt to it. Boil the water. Fill the cereal with boiling water. Put on the stove, bring to a boil and simmer for about 15 minutes. When the liquid in the pan does not remain, remove it from the heat, loosen the cereal with a fork.
Scrape, wash carrots, cut it into small cubes (the size of a pea).
Cut approximately the same pieces into a peeled onion.
Wash zucchini, blotted with a napkin. If the fruit is large, peel it off with a peeler; with a spoon, remove the pulp with large seeds from it. Young vegetable peel and seed is not necessary.
Cut the zucchini into pieces about 1 cm in size.
Wash and blot the mushrooms with a napkin, cut them into cubes or medium-sized straws.
Wash, dry pepper. Remove the stalk from it with the seeds. Cut the flesh into squares of centimeter size.
Pour oil into a cauldron or pot with a high-quality non-stick coating, heat it.
Put onion and chopped garlic in medium-sized butter. Fry them until the characteristic garlic smell.
Add the remaining vegetables and fry them all together for 7-8 minutes. Add the mushrooms. Continue cooking as much again.
Pour in the remaining salt and seasonings, stir.
In a container with vegetables and mushrooms, shift the bulgur, mix the products.
Sweat the dish on a low fire under the lid for 5 minutes.

A tasty, bright and aromatic dish of mushrooms, vegetables and bulgur can serve as an excellent garnish for meat and chicken, but it is often served as an independent snack.