Bring broth to a boil in a large saucepan and slowly add the bulgur without stirring.

Reduce heat, cover and simmer for about 45 minutes, until the bulgur is tender.

Heat 3 tablespoons of the oil in a small saucepan until it is hot, but not quite smoking, and immediately pour the oil over the bulgur.

Cover the large saucepan again and simmer until the bulgur is dry and tender.

Season with salt and pepper.

While the bulgur and oil are simmering, heat a large skillet and add the remaining oil.

Sauté the mushrooms until lightly browned.

Add the mushrooms and almonds to the bulgur and mix them in.