2 1/2 cups boiling water
2 cups dried porcini mushrooms
1 cup dried morel mushrooms
2 cups fresh shiitake mushrooms, chopped
1 cup finely chopped onion
1/4 cup butter
5 cups chicken broth
2 1/2 cups bulgur, (coarse)
1 cup packed fresh flat leafed parsley, chopped
In a bowl, pour boiling water over mushrooms, and soak 30 minutes or more. In a 4-quart saucepan, sauté onion in butter over moderate heat, stirring until softened.
Add broth and bring to a simmer. Stir in bulgur and simmer, uncovered, stirring occasionally. Remove porcini and morel mushrooms from water, squeezing out excess liquid, and reserve soaking liquid. Rinse mushrooms to remove any grit and coarsely chop.
Strain reserved liquid through a fine sieve or cheese cloth. In a large bowl toss together bulgur mixture, mushrooms (porcini, morels, shiitake), 1/2 cup strained soaking liquid, parsley, salt and pepper to taste. Cool completely.