— Star Pelsue

I would probably start with a bulgar wheat bulgar wheat is your base cook the Bulgur wheat out. So it becomes light and fluffy and very absorbent make a mushroom Duke cell type mixture where you're fine, very finely chopping your mushrooms, sautéing them shallots garlic in whatever fat you want or no fat until they will begin to release their moisture and the key is to get the moisture out of them for the most part. So it doesn't end up just leaching into the sausage and It's creating confusion as to what the structure of this is mixing that in with the Bulgur wheat adding your seasonings to this as well. Maybe some roasted red peppers some other seasonings things like that to add some color spikes to it. So it's not just this, you know, Brown One Singular brown color, but flavorings think about hard herbs. Rosemary. Thyme Etc are going to go really great with those earthy flavors to them. Also, maybe consider adding some acidity to it as well in the form of maybe some balsamic vinegar something to just brighten those flavors to keep it interesting bite after bite and add a little brightness to it.