Tuscan sautéed mushroom bulgur salad | Italian autumn grain bowl

Rinse the bulgur, then bring to a boil in twice the volume of lightly salted water. Reduce the heat and simmer covered for 12-15 minutes until the grains absorb the water and become pleasantly tender. Fluff with a fork, then let cool to lukewarm.

In a dry pan over low heat, toast the pine nuts stirring constantly until golden brown for about 2 minutes, then immediately transfer to a small plate so they do not burn.

Clean the cremini mushrooms and cut them into thicker slices or quarters. Heat one tablespoon of extra virgin olive oil in the pan, then add the mushrooms. Sauté over high heat for 4-5 minutes until nicely golden brown.