Truffled Mushrooms, Bulgur, Parsnips and Parmigiano

2 cups of cremini and portobello mushrooms
2 tablespoons extra-virgin olive oil 
2 coarsely chopped garlic cloves
2 tablespoons white truffle oil 
1/3 cup fresh chopped parsley 
1 small raw parsnip grated 
Splash of white wine 
1/3 cup parmigiano 
Pinch of paprika


Truffled Mushrooms:
In a frying pan over medium heat, add olive oil/white wine to taste, cook garlic until soft and then add sliced mushrooms. Cook approximately 20 minutes. 
Add parsley towards the end of the cooking time and stir in. Remove from heat adding truffle oil and serve while still warm.


Bulgur: 
Mix 1 1/2 cup of water into a saucepan with 1 cup of bulgur.  Bring to a boil and cover reducing heat to low. Cook for approx 15 mins. Separate grains with a fork prior to serving. Serve hot.  


Add truffled mushrooms on top of bulgur and serve with raw grated parsnips on the side.  Add a pinch on paprika to parnsips to taste.
Top mushrooms and bulgur with parmigiano.