Mantarlı Bulgur | Warm Turkish Mushroom Bulgur Salad

Place the bulgur in a heatproof bowl. Bring the vegetable broth to a boil, pour it over the bulgur, cover, and let it swell for about 15 minutes until all the liquid has been absorbed. Then fluff with a fork and let cool slightly.

Clean the button mushrooms and cut them into bite-sized slices. Finely dice the red onion and finely chop the garlic cloves. Lightly toast the walnut kernels in a dry pan and roughly chop.

Heat 2 tbsp of olive oil in a large pan. Sear the mushrooms over medium-high heat for 5–7 minutes until golden brown. Add the diced red onion and chopped garlic and fry for another 2 minutes. Season with cumin, chili flakes, a pinch of table salt, and black pepper, then remove from the heat.