In a saucepan, sauté the onion in 30 mL (2 tablespoons) olive oil. Add the bulgur wheat and brown for 3 minutes, stirring often. Add the
vegetable stock and bring to a boil.
Lower the heat, cover, and cook on low heat until the liquid is fully absorbed.
In the meantime, wipe and trim the mushrooms and cut into strips. Heat the remaining oil in a frying pan and sauté until tender and golden brown. Spoon the mushrooms and cooking juices onto the bulgur. Season with salt and pepper.
Cover and cook until no liquid remains. Brown the almonds and hazelnuts in a frying pan for two minutes.
Incorporate the nuts and parsley with the bulgur. Serve with brochettes.