Bulgur and Duxelles (Mushroom Pilaf)

I first learned about duxelles at James Beard’s cooking school over twenty- five years ago and placed it at once into that special category of culinary jewels that work magic to enhance other ingredients. This enrichment of finely minced mushrooms, slowly sautéed in butter until almost black, is wonderful to have on hand in the freezer for any number of dishes. In preprocessor days, it was necessary to