1-Put olive oil and butter into a broad and shallow pan. When melt, add the onions, red capia peppers and green bell peppers and sauté them. Then, add Extra Extra Coarse Bulgur.
2- Add salt and boiled mushrooms. Leave bulgur for cooking for 15 minutes under low heat until bulgur almost absorbed water.
3-You may serve your bulgur pilaf after letting it rest for 20 minutes. Bon appetite.
4- You may boil the mushrooms for 5 minutes in lemon water after dividing mushrooms into four to protect their whiteness.