Put a large deep skillet with a lid over medium-high heat.

Add 1 tablespoon of the olive oil to the skillet and let it heat for about 30 seconds.

Add the sliced mushrooms to the skillet in an even layer. Sprinkle them with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper.

Cook the mushrooms for 5 to 6 minutes, stirring only once or twice, until they give off their liquid and start to brown at the edges.

Stir the mushrooms and cook for 1 to 2 minutes more, until the skillet looks mostly dry. Transfer the mushrooms to a plate.

Add the remaining 1 tablespoon olive oil to the same skillet and reduce the heat to medium. Add the chopped onion and cook for 4 minutes, stirring often, until softened and lightly golden.

Add the sliced garlic and the bulgur to the skillet. Stir for 1 minute so the garlic softens and the bulgur is coated with oil.

Pour the vegetable broth into the skillet. Add the remaining 3/4 teaspoon salt and the remaining 1/4 teaspoon black pepper, and stir well.

Raise the heat to medium-high and bring the broth to a full boil.

Cover the skillet, reduce the heat to low, and cook for 8 minutes so the bulgur can start to soften.

Uncover the skillet and stir in the drained cannellini beans. Spread them through the bulgur, then cover the skillet again.

Cook for 4 to 5 minutes more, until the bulgur is tender and most of the liquid is absorbed.