Warm Bulgur Salad with Mushrooms | Tuscan Lunch

In a small saucepan, place 200 g of bulgur along with 400 ml of water and 1 tsp of sea salt. Bring to a boil, then cover with a lid, reduce the heat to low, and simmer for 12-15 minutes until all the liquid is absorbed. Remove from the heat and fluff the bulgur with a fork.

Clean 250 g of fresh button mushrooms and slice them into medium-thick slices. Finely chop 1 shallot and crush 2 cloves of fresh garlic.

In a large skillet, heat 20 ml of extra virgin olive oil over medium-high heat. Add the shallot and mushrooms, browning them without moving them excessively for 5-6 minutes until they develop an appetizing golden crust. In the last minute, add the crushed garlic, 1 tsp of dried thyme, 1 tsp of sea salt, and 1 tsp of ground black pepper.