This works as both a side and a main, with some wilted greens alongside. Get as large a mix of mushrooms as you can and like. Thanks to food writer Limor Laniado Tiroche, writing in Haaretz, who inspired this dish.
Rinse the bulgur and place in a large bowl. Stir in ¼teaspoon of salt and a good grind of pepper, then pour over the boiling water. Cover the bowl with cling film and set aside for 20 minutes, until the liquid has been absorbed and the bulgur is soft. Drain, if there is any liqu