Fregola with portobello mushrooms
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 5 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Fregola with portobello mushrooms is one of those dishes that really really hits the spot when you need some tender comfort food, especially as it gets chilly in the fall. I mean, this is Sardinian pasta at its best. So here's the thing: fregola looks like little pasta pearls—so cute—and comes from Sardinia. But we cook it like risotto, kind of a fun twist from Northern Italy.
Portobello mushrooms are the base, and they give everything this rich, earthy flavor that’s just so so good. Once the fregola soaks up all that mushroom goodness, it turns out moist and a bit chewy—really, just right for this dish. And the cheese? It’s creamy. Plus, fresh parsley keeps everything balanced. You know, it’s a blend of traditions—Sardinian pasta with northern Italian style—all in one cozy bowl.
Autumn, no question, is the perfect time for a mushroom fregola recipe like this. Why? Because mushrooms are at their peak and the dish feels super cozy. Compared to regular risotto or other Italian pasta, fregola has this slightly nutty bite, which pairs amazingly with mushrooms. In Sardinia, they make all sorts of fregola dishes. Thing is, cooking it risotto-style with fregola sarda and mushrooms really showcases how it absorbs flavors.
This is great for both weeknight dinners and special occasions when you want to serve something different. For anyone who loves an earthy, creamy pasta, this is the way to go. Pretty simple. It’s traditional Sardinian cuisine without needing anything too fancy.
I gotta say, it's simple, down-to-earth, and just what you need when you’re in the mood for a warm, homemade portobello mushroom pasta dish. The cheese melting into the fregola and mushrooms? Seriously good. It gives every bite a bit of silky comfort. Honestly, it is definitely a fall favorite, offering a taste of Sardinia in every mouthful.
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- INGREDIENTS
- Fregola pasta 8.5 oz (240 g)
- Portobello mushrooms 13 oz (370 g)
- Vegetable broth 4 ¼ cups (1 l)
- Parmigiano Reggiano PDO cheese 0.6 cup (50 g)
- Garlic 1 clove
- Parsley to taste
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Fregola with portobello mushrooms
To make the fregola with portobello mushrooms, first prepare the Vegetable broth. Clean the mushrooms: cut off the base and use a cloth to remove any soil residue 1, then slice them 2 and chop into small pieces 3.
In a large pan, heat the oil, add the garlic clove, and let it brown over low heat for a few minutes to flavor the oil 4, then remove it 6 and add the fregola 6.
Toast the fregola for a few moments 7, then add the portobello mushrooms 8, stir, and continue cooking for about 20-25 minutes (follow the instructions on the package), adding the hot broth 9 one ladle at a time, as you do with risotto, waiting for the liquid to be absorbed before adding more.
Halfway through cooking, add salt 10 and season with thyme leaves 11. Once the fregola is cooked 12, turn off the heat
and finish with fresh chopped parsley 13 and grated cheese 14. Serve the fregola with portobello mushrooms hot 15.