Bulgur with Creamy Mushroom Sauce

An interesting dish with a rich creamy taste, which is quite simple and quick to prepare. While bulgur is being cooked, the mushrooms are fried and then cooked with cream and grated cheese. Then everything comes together. Thanks to the exquisite sauce, bulgur gets a delicate, creamy texture.

Cook: 30 mins

Servings: 3

Ingredients

Bulgur – 100 g
Champignons – 300 g
Cream 10% fat – 130 ml
Hard cheese – 80 g
Butter – 15 g
Vegetable oil – 15 ml (1 tablespoon)
Salt – 2 pinches (to taste)
Fresh parsley (for serving) – 5 g (2-3 sprigs)

Directions

Heat the butter in a thick-walled saucepan and fry the bulgur, stirring occasionally, for 2-3 minutes.
Then pour 250 ml of water into bulgur. Add a little salt (1 pinch), not forgetting that then the cheese will be added, which is already salty.
Cook bulgur over low heat, covered for 15-20 minutes, until cooked and completely absorbed.
Meanwhile, rinse the mushrooms, dry them with a paper towel, and cut them into thin slices.
Grate the cheese on a medium grater.
Heat the vegetable oil in a frying pan and fry the mushrooms for about 10 minutes, until golden brown.
At the end of cooking, add a pinch of salt to the mushrooms.
Pour cream into the mushrooms and bring to a boil.
Then add the grated cheese.
Mix everything and boil for 1-2 minutes over low heat to melt the cheese.
Then add ready-made bulgur to the pan.
Mix everything well.
Bulgur with creamy mushroom sauce is ready. Decorate the dish with parsley.

Such a hearty lunch or dinner will perfectly diversify your diet. Enjoy your meal!

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