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recipes:fregola_with_wild_mushrooms_sherry_and_cream [2016/12/14 13:02] – created jmarcos | recipes:fregola_with_wild_mushrooms_sherry_and_cream [2017/01/04 15:59] (current) – jmarcos | ||
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+ | {{ : | ||
+ | ====== Fregola w/Wild Mushrooms, Sherry & Cream ====== | ||
+ | |||
+ | /* Description */ | ||
+ | |||
+ | [[http:// | ||
+ | |||
+ | <WRAP right> | ||
+ | |||
+ | |**Preheat: | ||
+ | |**Prep:** 0: | ||
+ | |||
+ | ====== Ingredients ====== | ||
+ | * 3/4 lb. wild mushrooms, such as chanterelles, | ||
+ | * 1-1/2 Tbs. unsalted butter | ||
+ | * 1-1/2 Tbs. extra-virgin olive oil | ||
+ | * Kosher salt | ||
+ | * 2 medium shallots (4 oz.), finely diced | ||
+ | * 1/2 Tbs. chopped fresh thyme | ||
+ | * 3 Tbs. dry sherry | ||
+ | * 1 cup heavy cream | ||
+ | * Freshly ground black pepper | ||
+ | * 2 Tbs. coarsely chopped fresh flat-leaf parsley | ||
+ | * 1-1/4 cups fregola sarda | ||
+ | * About 1/2 cup freshly grated Parmigiano-Reggiano, | ||
+ | |||
+ | ====== Directions ====== | ||
+ | - 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 mushrooms into 1-1/2-inch pieces. | ||
+ | - Set a 12-inch skillet over medium-high heat and add 1/2 Tbs. of the butter and 1/2 Tbs. of the oil. Swirl the pan to melt the butter and add half of the mushrooms and a generous pinch of salt. Cook, stirring occasionally, | ||
+ | - Return the pan to medium-high heat. (It’s not necessary to wash the pan unless it’s scorched.) Add the remaining 1/2 Tbs. butter and 1/2 Tbs. oil. Swirl the pan to melt the butter and add the shallots, thyme, and a pinch of salt. Reduce the heat to medium and cook, stirring occasionally, | ||
+ | - Bring a large pot of well-salted water to a boil over high heat. Add the fregola to the boiling water and cook until al dente, 10 to 14 minutes. Drain and immediately toss the fregola with the mushroom mixture. Season to taste with more salt and pepper if necessary. Transfer to a platter or individual plates, sprinkle with the Parmigiano, and serve. | ||
+ | |||
+ | ====== Notes ====== | ||
+ | * If you can’t find chanterelles, | ||
+ | * This pasta is delicious with seared duck breast or roast pork. | ||
+ | |||
+ | /* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */ | ||
+ | /* | ||
+ | ====== Nutrition ====== | ||
+ | |Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes: | ||
+ | |Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): | | ||
+ | |Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): | | ||
+ | */ | ||
+ | |||
+ | |||
+ | |||
+ | {{tag> | ||
+ | /* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, | ||
+ | replacing the " | ||
+ | |||
+ | /* | ||
+ | ---Recipe Types--- | ||
+ | Appetizer | ||
+ | Beverage | ||
+ | Beverage/ | ||
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+ | Dessert/ | ||
+ | Dessert/ | ||
+ | Dessert/ | ||
+ | Dessert/ | ||
+ | Dessert/ | ||
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+ | |||
+ | ---Recipe Cuisines--- | ||
+ | American | ||
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+ | MiddleEastern | ||
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+ | |||
+ | ---Recipe Sources--- | ||
+ | 365Recipes | ||
+ | 365Recipes/ | ||
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+ | |||
+ | ---Recipe Ratings--- | ||
+ | 5★ | ||
+ | 4★ | ||
+ | 3★ | ||
+ | 2★ | ||
+ | 1★ | ||
+ | No★ | ||
+ | |||
+ | ---Recipe Alerts--- | ||
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+ | |||
+ | */ | ||
+ | ~~DISCUSSION~~ |