Fregola with Wild Mushrooms, Sherry & Cream

Ingredients

• 3 Tbs. dry sherry
• ½ Tbs. chopped fresh thyme
• 2 Tbs. coarsely chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 1 cup heavy cream
• 2 medium shallots (4 oz.), finely diced
• Kosher salt
• + 5 more ingredients
• • 1-½ Tbs. extra-virgin olive oil
  • 1-½ Tbs. unsalted butter
  • ¾ lb. wild mushrooms, such as chanterelles, hedgehogs, porcini, or a mix
  • About ½ cup freshly grated Parmigiano-Reggiano, for sprinkling
  • 1-¼ cups fregola sarda

Gently clean the mushrooms with a damp cloth or mushroom brush to remove any dirt or debris and use a paring knife to remove any dark spots or tough stem ends. If the mushrooms appear sandy, dip them quickly into a large basin of water and drain. Leave small, bite-size mushrooms whole; cut larger...

View full recipe at Fine Cooking