Makes 4 Servings
1 cup bulgur or cracked wheat
1 cup warm beef stock
1 tablespoon olive oil
1 tablespoon unsalted butter
6 button mushrooms, trimmed and sliced
1 large shallot, peeled and minced
1 tablespoon fresh thyme
kosher salt
freshly ground black pepper
Combine the bulgur and stock in a bowl and let soak until tender, approximately 45 minutes. After soaking, place the bulgur in a sieve and let the excess stock drain off.
In a medium skillet, combine the olive oil and 1/2 tablespoon of the butter; saute the mushrooms until they are well browned, about 10 minutes.
In a large skillet, melt the remaining butter and saute the shallot until tender but not browned, about 5 minutes. Add the bulgur and thyme and heat thoroughly. Add the mushrooms and season to taste. Serve hot.