This mushroom fregola is perfect for autumn, combining hearty mushrooms, garlic, and fregola cooked in a rich broth, topped with a drizzle of truffle oil.
1: Roughly chop the mushrooms into small pieces and fry in a dry pan until all the moisture has evaporated. Remove from the pan.
2: Dice the onion and mince the garlic.
3: Add olive oil to the same pan the mushrooms were in and fry the onion for 5 minutes.
4: Add the garlic for another minute followed by the mushrooms and fregola. Mix it all up.
5: Pour in the wine and let it bubble away for a few minutes before adding the stock.
6: Stir and bring to a simmer. Add the bay leaves and thyme and mix well.
7: Let it cook away for about 10-15 minutes, stirring regularly.
8: Serve hot with a good drizzle of truffle oil.
