Mushroom Fregola

Mushroom Fregola

This recipe is for a comforting mushroom fregola dish perfect for autumn. The fregola is cooked with mushrooms, garlic, white wine, vegetable stock, bay leaves, thyme, and onion. The mushrooms are first cooked until all moisture evaporates, then combined with the fregola, onion, and garlic. White wine is added and allowed to simmer before adding stock and herbs. The dish is cooked until the fregola is tender and flavourful. Finally, it is served hot with a generous drizzle of truffle oil for added richness and depth of flavour. Perfect for cozy nights in during the colder months.

Serves: 2

30 minutes

Cook time

Unit

Metric
Imperial (Coming Soon)

Ingredients

Natalia

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Ingredients:

  • 500g mushrooms (chestnut)
  • 5 cloves garlic
  • 200g fregola
  • 125ml dry white wine
  • 500ml vegetable stock
  • 2 bay leaves
  • 4-5 sprigs thyme
  • 0.5 white onion
  • Salt
  • Pepper
  • Olive oil
  • Truffle oil

🔄Natalia Rudin's Suggested Substitutes

Mushrooms You Can Substitute With Any Variety Of Mushrooms Such As Button Mushrooms, Shiitake Mushrooms, or Portobello Mushrooms.
Fregola You Can Substitute With Israeli Couscous, orzo, or Pearl Barley.
Dry White Wine You Can Substitute With Vegetable Broth or Chicken Broth For A Non-Alcoholic Version.

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