Tasha's Fregola with Creamy Wild Mushrooms

Ingredients for 6 servings:

• 340 g mixed wild mushrooms, alternatively chanterelles
• 21 g butter
• 1 ½ tbsp extra virgin olive oil
• Sea salt
• 2 m.-large shallot(s), finely diced
• ½ tbsp thyme, freshly chopped
• 45 ml Sherry, dry
• 180 ml whipped cream
• 60 ml vegetable stock
• Pepper, freshly ground
• 2 tbsp flat parsley, coarsely chopped
• 260 g pasta (Fregola sarda tostata)
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Clean and brush the mushrooms, dip them briefly in water if necessary, pat them dry, and sort them. Leave small mushrooms whole, while cutting larger ones into 4 cm bite-sized pieces. Place a 30 cm frying pan over moderate heat and add 7 g of butter and 0.5 tbsp of oil to the pan and heat. Add half of the mushrooms to the pan and sprinkle with a generous pinch of salt. Fry for about 6 minutes (the exact time depends on the type of mushroom and the water content), stirring occasionally, until the mushrooms are cooked through and golden brown. Transfer the fried mushrooms to a plate. Add another 7 g of butter and 0.5 tbsp of oil to the pan and continue with the remaining mushrooms. Then add them to the other mushrooms. Let the mushrooms cool, then roughly chop them. Return the pan to moderate heat. Add the remaining butter and oil. Add the shallots, thyme, and a pinch of salt. Reduce the heat and, stirring occasionally, cook the shallots until golden brown. Deglaze with sherry and scrape up any sediment. Cook for about 1 minute, until the sherry has evaporated. Return the mushrooms to the pan. Pour in the cream and stock. Season generously with salt and black pepper. Cook for about 4 minutes, until the cream has thickened slightly. Stir in the parsley and keep warm. Bring a large pot of salted water to a boil. Add the fregola and cook until al dente, about 10-14 minutes. Drain and immediately toss with the mushrooms. Season again to taste. Transfer to a serving platter and serve sprinkled with Parmesan cheese.