Print

Bulgur Salad with Mushrooms and Roasted Onions Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 76 reviews

This Bulgur Salad with Mushrooms is an easy and hearty grain salad featuring coarse bulgur combined with sautéed portobello mushrooms and sweet roasted red onions. The fresh oregano adds a bright herbal note, making this dish perfect as a nutritious side or light vegetarian main course.

Ingredients

Salad Base

  • 1 cup bulgur, coarse
  • 1 cup water
  • Salt, to taste

Vegetables and Flavorings

  • 1 large red onion
  • 3 portobello mushrooms
  • ¼ cup fresh oregano, roughly chopped

Fats and Oils

  • 2 tbsp olive oil, divided
  • 2 tbsp butter

Instructions

  1. Roast the Onion: Preheat the oven to 400°F (200°C). Peel and slice the red onion into thick rings. Toss the onion rings with 1 tablespoon of olive oil and a pinch of salt. Spread them evenly on a baking sheet and roast for about 20-25 minutes until they are caramelized and tender.
  2. Cook the Bulgur: While the onions roast, bring 1 cup of water to a boil in a small saucepan. Add the bulgur and a pinch of salt, then reduce heat to low, cover, and simmer for about 12-15 minutes until the bulgur is tender and water is absorbed. Remove from heat and fluff with a fork.
  3. Sauté the Mushrooms: Clean the portobello mushrooms and slice them thickly. Heat 1 tablespoon of olive oil and 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and cook until they are browned and softened, about 7-10 minutes. Season with salt to taste.
  4. Assemble the Salad: In a large bowl, combine the cooked bulgur, sautéed mushrooms, and roasted onion rings. Add the chopped fresh oregano and toss gently to mix all the flavors together. Adjust salt if necessary.
  5. Serve: This salad can be served warm or at room temperature as a wholesome side dish or light main course.

Notes

  • You can substitute portobello mushrooms with cremini or button mushrooms if preferred.
  • For a vegan version, replace butter with additional olive oil or a plant-based butter alternative.
  • Adding a squeeze of lemon juice or a splash of balsamic vinegar before serving will enhance the flavors.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://familydinnercooking.com/bulgur-salad-with-mushrooms-and-roasted-onions-recipe/