Ingredients

Adjust Servings:

	1 lb 9 oz (700 g) mixed Portobello Mushrooms and 700 g/1lb.mixed Portobello and Portobellini mushrooms
	5 golden Shallots , thinly sliced
	3 Garlic cloves, thinly sliced
	3 tbsp (45 ml) extra virgin Olive Oil
	3½ tbsp (50 g) Butter , coarsely chopped
	¼ cup (30 g) lightly toasted Hazelnuts , coarsely chopped
	8 fresh Thyme sprigs, plus extra to serve
	2 tbsp (30 ml) Hazelnut Oil
	Sea Salt
	freshly ground Black Pepper
	Parmesan Crisps
	3½ oz (100 g) Parmesan Cheese , coarsely shredded
	3½ oz (100 g) Parmesan Cheese , finely grated
	2 baking sheets, lined with baking parchment
	Warm Fregola Salad
	10½ oz (300 g) Fregola
	2 tbsp Olive Oil
	1 Onion , finely chopped
	3 Garlic cloves, crushed
	generous ¾ cup (200 ml) White Wine
	1½ cups (350 ml) Vegetable Broth
	2 Bay leaves
	2 tbsp sun-dried Tomato Paste
	1 bunch fresh Basil , leaves only
	7 oz (200 g) wild Rocket Leaves /arugula
	1 freshly squeezed Lemon Juice
	extra drizzle virgin Olive Oil
	Sea Salt
	freshly ground Black Pepper

Roasted mushrooms with warm Fregola salad & Parmesan crisps recipe

Name: Roasted mushrooms with warm Fregola salad & Parmesan crisps recipe
Yield: 4 Servings
Ingredients: Portobello Mushrooms: 1 lb 9 oz (700 g) mixed; Shallots: 5 golden; Garlic: 3; Olive Oil: 3 tbsp (45 ml) extra virgin; Butter: 3½ tbsp (50 g); Hazelnuts: ¼ cup (30 g) lightly toasted; Thyme: 8 fresh; Hazelnut Oil: 2 tbsp (30 ml); Sea Salt; Black Pepper: freshly ground; Parmesan Cheese: 3½ oz (100 g); Parmesan Cheese: 3½ oz (100 g); : 2 baking sheets, lined with baking parchment; Fregola: 10½ oz (300 g); Olive Oil: 2 tbsp; Onion: 1; Garlic: 3; White Wine: generous ¾ cup (200 ml); Vegetable Broth: 1½ cups (350 ml); Bay leaves: 2; Tomato Paste: 2 tbsp sun-dried; Basil: 1 bunch fresh; Rocket Leaves: 7 oz (200 g) wild; Lemon Juice: 1 freshly squeezed; Olive Oil: extra drizzle virgin; Sea Salt; Black Pepper: freshly ground

Serves 4
Medium

Ingredients

1 lb 9 oz (700 g) mixed Portobello Mushrooms
5 golden Shallots
3 Garlic
3 tbsp (45 ml) extra virgin Olive Oil
3½ tbsp (50 g) Butter
¼ cup (30 g) lightly toasted Hazelnuts
8 fresh Thyme
2 tbsp (30 ml) Hazelnut Oil
Sea Salt
freshly ground Black Pepper
Parmesan Crisps
3½ oz (100 g) Parmesan Cheese
3½ oz (100 g) Parmesan Cheese
2 baking sheets, lined with baking parchment
Warm Fregola Salad
10½ oz (300 g) Fregola
2 tbsp Olive Oil
1 Onion
3 Garlic
generous ¾ cup (200 ml) White Wine
1½ cups (350 ml) Vegetable Broth
2 Bay leaves
2 tbsp sun-dried Tomato Paste
1 bunch fresh Basil
7 oz (200 g) wild Rocket Leaves
1 freshly squeezed Lemon Juice
extra drizzle virgin Olive Oil
Sea Salt
freshly ground Black Pepper

Directions

These slow-roasted mushrooms are warming, comforting and super delicious! Leftovers with the salad actually make a brilliant lunch the next day too.

Steps

1 Done	Preheat the oven to 200°C (400°F) Gas 6.
2 Done	Place the mushrooms in a single layer in a roasting dish. Season to taste with salt and pepper, then scatter over the remaining ingredients. Cover with foil and roast in the preheated oven for 1 hour, uncovering for the last 20 minutes, until just tender. Serve scattered with extra thyme sprigs.
3 Done	Parmesan Crisps Preheat the oven to 200°C (400°F) Gas 6.
4 Done	In a medium bowl, stir together the cheeses.
5 Done	Spoon heaped tablespoons of the mixture onto the prepared baking sheets, spacing them at least 5 cm/2 inches apart. Slightly flatten each mound with the back of a spoon.
6 Done	Bake in the preheated oven for 8–10 minutes until the crisps are golden brown. Allow the crisps to cool completely on the baking sheets before carefully removing with a spatula – they may break if you try to move them while still warm.
7 Done	Serve with the Roasted Mushrooms and Warm Fregola Salad, or store in an airtight container at room temperature for up to 3 days.
8 Done	Warm Fregola Salad Cook the fregola in a large saucepan of boiling salted water for about 6–8 minutes until almost al dente. Drain the fregola but do not rinse, reserving 250 ml/1 cup plus 1 tbsp of the cooking liquid.
9 Done	Heat the oil in a saucepan over a medium heat. Add the onion and sauté, stirring, for 5 minutes. Add the garlic and sauté for a further 3–5 minutes until soft. Add the wine and simmer for about 5 minutes until the pan is almost dry.
10 Done	Add the stock and bay leaves and bring to a simmer again. Add the partially-cooked fregola and simmer for about 5 minutes, stirring, until the fregola is tender and the broth has thickened.
11 Done	Season with salt and pepper and add some reserved cooking liquid, if needed, to moisten. Turn down the heat and stir through the sun-dried tomato paste. Before serving, stir through the basil, top with rocket/arugula and drizzle with lemon juice and olive oil.