Fregola with Wild Mushrooms, Sherry & Cream

Fregola with Wild Mushrooms, Sherry & Cream
Photo by Scott Phillips


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

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


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