Mushroom pan

Ingredients for 4 servings:

• 2 m.-sized onion(s)
• 2 cloves garlic
• 3 tbsp olive oil
• 250 g bulgur
• 200 ml white wine
• 500 ml vegetable stock
• 600 g mushrooms, mixed
• 75 g arugula
• 75 g Parmesan, freshly grated
• some salt and pepper
• Paprika powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Peel and finely dice the onions and garlic. Heat a tablespoon of oil in a pan. Sauté half each of the onions and garlic. Add the bulgur and sauté briefly. Pour in the white wine and vegetable stock, bring to a boil, and simmer covered for about 20 minutes. Clean the mushrooms and, if necessary, halve or cut into thick slices. Wash and finely tear the arugula. Heat the remaining oil in a pan and fry the mushrooms vigorously for about 4 minutes. Add the other half of the onions and garlic and fry briefly. Season with salt, pepper, and paprika. Stir in the bulgur and 3/4 of the Parmesan. Season again with the spices and fold in the arugula. To serve, sprinkle the remaining Parmesan over the mushroom pan.