An eater's guide to mushrooms

Ingredients:
1 onion, finely chopped
30g butter
300g bulgur (cracked) wheat
700ml vegetable stock (Marigold Swiss Bouillon powder is a good one)
1 tbsp olive oil
450g mixed wild mushrooms, sliced, quartered or torn, as appropriate
1 clove garlic, chopped
50g whole almonds
50g whole hazelnuts
small bunch of flat leaf parsley, chopped
salt and pepper

Directions:
1. Melt the butter in a large saucepan and fry the onion until soft. Add the bulgur wheat and cook, stirring frequently for 2 minutes. Add the stock, bring to the boil, then reduce the heat and simmer gently, covered for 10-15 minutes or until all the stock has been absorbed and the wheat is just done with still a little bite (al dente).

2. Meanwhile, heat a large frying pan and dry-fry the nuts over a medium heat until toasted. Alternatively, you can roast them in the oven or in the microwave. Remove from the pan, allow to cool, then chop.

3. Heat the oil in the same frying pan and fry the mushrooms until soft and lightly browned, about 5-7 minutes. Add the garlic, season with salt and pepper and cook for another minute. Spoon the mushrooms and any juices into the bulgur wheat, add the nuts and parsley and gently fold through to combine.