Italian Mushroom Bulgur Salad | Warm Mediterranean Grain Dish

Cook the bulgur in double the amount of lightly salted water for about 12-15 minutes until tender, then drain and let cool in a bowl until lukewarm.

Toast the walnuts in a dry pan over medium heat for 2-3 minutes until fragrant, then coarsely chop them.

Heat half of the olive oil and the butter in a pan. Add the cleaned, wedged cremini mushrooms, finely chopped garlic, and fresh thyme. Sauté over high heat for 6-8 minutes until golden brown, then season with salt and freshly ground black pepper.