Mushroom Freekeh with Truffle Oil

1 cup bulgur | 2 Tbsp extra virgin olive oil | 2 large shallots chopped | 2 garlic cloves minced | 8 oz sliced assorted wild mushrooms | 16 fresh sage leaves finely chopped | 2 tsp grainy mustard | Salt and pepper | White truffle olive oil | 2 Tbsp chopped flat leaf parsley | Parmesan cheese (optional)

1. Put 1 cup bulgur in pot with 1 3/4 cups water. Bring to a boil then simmer 10 minutes. Turn off heat and set aside 10 minutes. | 2. Sweat shallots in olive oil until tender but not brown. | 3. Add garlic and saute 1 minute. | 4. Add mushrooms and sage; saute until mushrooms are tender. | 5. Stir in mustard. | 6. Toss mushroom mixture with freekeh. | 7. Season with salt and pepper. | 8. Drizzle with truffle olive oil. | 9. Garnish with parsley. | 10. Optional: Serve with Parmesan cheese.