Savory Bulgur Aglio e Olio with Mushrooms: A Flavorful Vegetarian Recipe
55 minutes
910 reads
About Savory Bulgur Aglio e Olio with Mushrooms: A Flavorful Vegetarian Recipe
This recipe elevates the humble bulgur wheat into a sophisticated and satisfying vegetarian dish. Inspired by the classic Italian Aglio e Olio, it combines earthy mushrooms, fragrant garlic, and a hint of chili for a vibrant flavor profile. The bulgur, pre-cooked for optimal texture, absorbs the garlicky olive oil beautifully, creating a dish that's both comforting and exciting.Perfect as a light lunch, a side dish, or a satisfying vegetarian main course, this recipe is quick to prepare and easily customizable. Feel free to experiment with different herbs and cheeses to create your own unique twist.
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Recipe Time & More
Prep40 minutes
Cook15 minutes
Total55 minutes
Ingredients
For the Bulgur
For the Sauté
- 100 gm Mushrooms cremini, or a mix; cleaned and thinly sliced, shiitake
- 3 tbsp Olive Oil use a good quality extra virgin olive oil.
- 8 cloves Garlic crushed or minced
- 2 tsp Rosemary fresh, or other fresh herbs like thyme or oregano; finely chopped
- 1/2 tsp Pepper Flakes adjust to your spice preference., red
- 2 tbsp Parmesan Cheese grated; optional
- to taste Salt black, to taste
Instructions
Prepare the Bulgur
- Soak the bulgur in 1 1/2 cups of water for at least 30 minutes. Drain any excess water.
Cook the Bulgur
- Bring the soaked bulgur to a boil in a saucepan with 1 cup of water. Reduce heat to low, cover, and simmer for 15-20 minutes, or until tender but not mushy.
Sauté the Mushrooms
- Heat 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Add the sliced mushrooms and sauté until golden brown and tender, about 5-7 minutes.
Infuse the Garlic Oil
- Add the remaining 1 tablespoon of olive oil to the skillet. Add the crushed garlic and cook over very low heat for 1-2 minutes, or until fragrant but not browned. This step is crucial for the flavor.
Combine and Simmer
- Add the cooked bulgur to the skillet with the garlic oil. Toss to coat. Stir in the red pepper flakes and sautéed mushrooms.
Finish and Serve
- Add the fresh rosemary, salt, and pepper. Toss gently. Remove from heat, cover, and let sit for 5-10 minutes to allow the flavors to meld. Stir in the Parmesan cheese (if using). Serve hot, garnished with extra red pepper flakes and fresh rosemary.
Recipe Notes
Expert Tips
- For a richer flavor, use a combination of mushrooms, such as cremini and shiitake.
- Don't overcook the garlic; it should be fragrant but not brown to avoid bitterness.
- If you prefer a creamier dish, stir in a tablespoon or two of cream or crème fraîche at the end.
- Experiment with different herbs – thyme, oregano, or parsley would all be delicious additions.
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Recipe Nutrition
Calories: 70kcalCarbohydrates: 9gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 173mgPotassium: 271mgFiber: 1gSugar: 3gVitamin A: 213IUVitamin C: 7mgCalcium: 95mgIron: 1mg
Parinaaz Marolia
Articles: 58
6 Comments
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This is so tempting! Thank you.
This looks so good! Appreciate the share.
What a great recipe! Thanks for sharing.
Such a great recipe! Can’t wait to try it.
Very healthy! I make spaghetti Aglio E Olio regularly for my daughter. I have used broken wheat for some Italian recipes as a fusion meal. It blends well with Italian cuisine. This is simple and easy to make. Wonderful!
Very Good Work and you gave a complete makeover to Dalia. Love it.