Fregola with Wild Mushrooms, Sherry, and Cream

By Kathy_S

Fregola is a tiny toasted pastya from Sardinia; you can substitute andy tiny pasta for it, but toast it first. If you can't fine chanterelles, hedgehogs, or percini mushrooms, use cremini. This pasta is delicious with left over ham.

Ingredients

• Serves 6 as a side dish or 3 to 4 as a first course.
• 3/4 pound fresh wild mushrooms
• 1 1/2 tbsp unsalted butter
• 1 1/2 tbsp olive oil
• Kosher salt
• 2 medium shallots (4 oz) finely diced
• 1/2 tbsp chopped fresh thyme
• 3 tbsp dry sherry
• 1 cup heavy cream
• Freshly ground black pepper
• 2 tbsp coursely chopped parsely
• 1 1/4 cups pasta
• 1/2 cup freshely grated Parmigiano-Reggiano, for serving

Preparation

Step 1

Clean the mushrooms and cut into 1 1/2 inch pieces.

Set a 12 inch skillet over medium-high heat and add 1/2 tbsp ech of the butter and oil. Swirl the pan to melt the butter, then add half of the mushrooms and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms are cooked through and golden brown, about 6 minutes; (Don't stir the mushrooms too frequently or they won't brown well) Transfer the mushrooms to a plate. Add another 1/2 tbsp each of butter and oil to the pan and cook the remaining mushrooms. Combine all the cooked mushrooms. When cool enough to handle, chop them coursely.

Return the pan to medium-high heat. Add the remining 1/2 tbsp butter and 1/2 tbsp oil. Swirl the pan to melt the butter and add the shallot, thyme, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, until the shallot is tender and golden brown, about 4 minutes. Add the sherry and cook, scraping the pan with a wooden spoon, until the sherry has evaporated, about 1 minutes. Return the mushrooms to the pan, add the cream, season with salt and a generous amount of pepper, and cook until the cream has thickened slightly, 2 to 4 minutes. Stir in the parsley and keep warm.

Bring a large pot of well-salted water to a boil over high heat, add the pasta and cook until al dente. Drain the pasta nad immediately toss it with the mushroom mixture. Season to taste with more salt and pepper if necessary. Transfer to a platter, sprinkle with cheese and serve.