Bulgur Salad with Mushrooms and Roasted Onions Recipe
This Bulgur Salad with Mushrooms is a hearty and flavorful grain salad featuring coarse bulgur soaked to tender perfection and combined with savory sautéed portobello mushrooms and sweet roasted red onions. Enhanced with fresh oregano and a touch of butter and olive oil, this easy recipe makes a satisfying and wholesome dish perfect for any meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Base
- 1 cup coarse bulgur
- 1 cup water
- Salt, to taste
Vegetables and Add-ins
- 1 large red onion
- 3 portobello mushrooms
- ¼ cup fresh oregano, roughly chopped
Oils and Fats
- 2 tbsp olive oil, divided
- 2 tbsp butter
Instructions
- Prepare the onion: Peel the large red onion and slice it into rings. Toss the onion slices with 1 tablespoon of olive oil to coat evenly.
- Roast the onion: Spread the oiled onion slices on a baking sheet and roast in a preheated oven at 400°F (200°C) until caramelized and tender, about 20-25 minutes. Stir occasionally for even roasting.
- Cook the bulgur: While the onions roast, place 1 cup of coarse bulgur in a bowl. Boil 1 cup of water and pour it over the bulgur, adding salt to taste. Cover and let it soak for 20-30 minutes until the bulgur is tender and water absorbed.
- Sauté the mushrooms: Clean and slice the portobello mushrooms. Heat 2 tablespoons of butter in a skillet over medium heat. Add the mushrooms and sauté until browned and cooked through, about 8-10 minutes. Season with a pinch of salt if desired.
- Combine ingredients: In a large mixing bowl, combine the soaked bulgur, roasted onions, sautéed mushrooms, and fresh chopped oregano. Drizzle the remaining 1 tablespoon of olive oil over the mixture and gently toss to combine all ingredients evenly.
- Serve: Adjust seasoning with salt if needed. Serve the bulgur salad warm or at room temperature as a hearty side dish or light main course.
Notes
- Use coarse bulgur for best texture; fine bulgur can become mushy when soaked.
- Roasting the onions brings out their natural sweetness and adds depth to the salad.
- The portobello mushrooms provide a meaty texture and rich umami flavor.
- This salad can be served warm, at room temperature, or chilled for a refreshing option.
- For a vegan version, substitute butter with more olive oil or a plant-based margarine.
