Preparation

• Bring the vegetable or chicken broth to a boil in a 3-quart saucepan. Stir in the bulgur, reduce the heat to a simmer, cover, and cook until tender and the liquid is absorbed, about 12 minutes.
• Meanwhile, heat the oil and butter in a 12-inch skillet over medium heat. Add the mushrooms and cook, undisturbed, until golden on the bottom, 4 to 5 minutes. Season with salt and pepper and continue cooking, stirring occasionally, until deep golden brown, about 5 minutes more. Add the garlic and cook, stirring, for 1 minute.
• When the bulgur is cooked, stir in the Parmigiano, then toss with the mushrooms, cashews, and parsley.