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Bulgur with mushrooms and onions in a pan

Skillet Bulgur with Mushrooms and Onions

Ready in 30 minutes — tasty, easy, and filling, the perfect dinner! You can make this skillet bulgur with mushrooms and onions as a meal on its own or serve it as a side with meat or fish. Round it out with fresh vegetables or a few pickles.

Julia M.

Recipe author

Bulgur with mushrooms and onions in a pan

Composition / ingredients

Servings:

Bulgur

Water

Onion

Button mushrooms

200

Carrot

Vegetable oil

Fresh herbs

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 3 g

Fats 13 % 2 g

Carbohydrates 69 % 11 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make bulgur with mushrooms and onions in a skillet? Start by gathering your ingredients. You can tweak the proportions to taste, but stick to a 1:2 ratio of bulgur to water. At that ratio the grain comes out fluffy and won't turn mushy. You can swap the button mushrooms for any other mushrooms.
Step 2:

Peel the onion and carrot and rinse them under running water. Finely chop the onion and grate the carrot. Add a little vegetable oil to a hot skillet and add the chopped onion and carrot. Sauté for 3–4 minutes over low heat.
Step 3:

Rinse the mushrooms and cut them into slices. Add them to the skillet with the onion and carrot.
Step 4:

Cook the mushrooms and vegetables, covered, for about 10 minutes over low heat. They'll shrink down during this time.
Step 5:

Pour the bulgur into the skillet. Add salt and spices — herbes de Provence work nicely here. Stir everything together so the bulgur soaks up all the flavors.
Step 6:

Then pour the hot water into the skillet and cook the bulgur, covered, for 15–20 minutes. It will swell up and absorb all the water.
Step 7:

The bulgur with mushrooms and onions is ready! Take the skillet off the heat and let it rest, covered, for another 15 minutes. Divide the bulgur among plates, sprinkle with fresh herbs, and serve hot. Enjoy!

Important! For tasty, easy, and varied ways to cook with bulgur, check out our article "Bulgur: get to know it and cook with confidence!"
Buy fresh, medium-sized button mushrooms that are snow-white, with no spots, damage, or off smell. They shouldn't feel slippery. Rinse them thoroughly under warm or cold running water to remove any grit. Trim off any bad spots. Tiny mushrooms under about 3/4 inch (2 cm) don't need peeling — just rinse them well. For larger mushrooms, it's best to peel off the skin.
It's best to cook with filtered or bottled water that has a neutral taste. If you use tap water, keep in mind it can give the dish an unpleasant off-taste.