Fregola with Wild Mushrooms, Sherry & Cream

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


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

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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