Ingredients
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1 lb 9 oz (700 g) mixed Portobello Mushrooms
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5 golden Shallots
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3 Garlic
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3 tbsp (45 ml) extra virgin Olive Oil
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3½ tbsp (50 g) Butter
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¼ cup (30 g) lightly toasted Hazelnuts
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8 fresh Thyme
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2 tbsp (30 ml) Hazelnut Oil
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Sea Salt
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freshly ground Black Pepper
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Parmesan Crisps
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3½ oz (100 g) Parmesan Cheese
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3½ oz (100 g) Parmesan Cheese
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2 baking sheets, lined with baking parchment
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Warm Fregola Salad
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10½ oz (300 g) Fregola
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2 tbsp Olive Oil
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1 Onion
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3 Garlic
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generous ¾ cup (200 ml) White Wine
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1½ cups (350 ml) Vegetable Broth
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2 Bay leaves
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2 tbsp sun-dried Tomato Paste
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1 bunch fresh Basil
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7 oz (200 g) wild Rocket Leaves
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1 freshly squeezed Lemon Juice
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extra drizzle virgin Olive Oil
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Sea Salt
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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
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1
Done
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Preheat the oven to 200°C (400°F) Gas 6. |
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2
Done
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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. |
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3
Done
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Parmesan CrispsPreheat the oven to 200°C (400°F) Gas 6. |
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4
Done
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In a medium bowl, stir together the cheeses. |
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5
Done
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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. |
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6
Done
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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. |
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7
Done
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Serve with the Roasted Mushrooms and Warm Fregola Salad, or store in an airtight container at room temperature for up to 3 days. |
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8
Done
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Warm Fregola SaladCook 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. |
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9
Done
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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. |
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10
Done
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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. |
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11
Done
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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. |
