Seared Mushrooms, Radicchio & Fregola With Whipped

Name: Seared Mushrooms, Radicchio & Fregola With Whipped Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salad:; 1 1/2 cups fregola (or pearl couscous); 2 tablespoons olive oil, divided, plus more as needed; 1 pound cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-size pieces; 1 pinch kosher salt and freshly ground black pepper, to taste; 1 tablespoon butter; 1 teaspoon Italian seasoning, such as The Spice Hunter's Italian seasoning blend; 1 teaspoon balsamic vinegar, or to taste; 2/3 cup whole-milk ricotta; 2 cups finely chopped radicchio, either treviso or chioggia; For herbed balsamic vinaigrette:; 2 tablespoons finely chopped shallots; 2 tablespoons balsamic vinegar, or to taste; 1/4 teaspoon Italian seasoning, such as The Spice Hunter's Italian seasoning blend; 1 pinch kosher salt and freshly ground black pepper, to taste; 5 tablespoons extra-virgin olive oil

Servings: persons

For the salad:
1 1/2 cups fregola (or pearl couscous)
2 tablespoons olive oil, divided, plus more as needed
1 pound cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-size pieces
1 pinch kosher salt and freshly ground black pepper, to taste
1 tablespoon butter
1 teaspoon Italian seasoning, such as The Spice Hunter's Italian seasoning blend
1 teaspoon balsamic vinegar, or to taste
2/3 cup whole-milk ricotta
2 cups finely chopped radicchio, either treviso or chioggia
For herbed balsamic vinaigrette:
2 tablespoons finely chopped shallots
2 tablespoons balsamic vinegar, or to taste
1/4 teaspoon Italian seasoning, such as The Spice Hunter's Italian seasoning blend
1 pinch kosher salt and freshly ground black pepper, to taste
5 tablespoons extra-virgin olive oil

1
To make the vinaigrette, combine the shallots, balsamic vinegar, Italian seasoning, and a pinch of salt and pepper in a small bowl or jar. Let the shallots macerate in the acid for 5 to 10 minutes to soften their pungency. Add the olive oil and whisk to combine (or put a lid on your jar and shake). Adjust the seasoning and acidity, to taste.
2
Bring a large pot of generously salted water to a boil. Add the fregola and cook until al dente, or according to the package directions. Drain and place on a rimmed baking sheet. Season with 1 to 2 tablespoons of vinaigrette, then stir and spread the fregola evenly on the baking sheet to cool and prevent clumping.
3
While the fregola is cooking, in a large skillet, heat 1 tablespoon olive oil over medium-heat heat. Add the mushrooms in a single layer (in two batches, if needed, so they don't steam). Sear without disturbing for about 3 minutes or until nicely browned, then flip and repeat on the other side. Season to taste with salt and pepper. (Repeat the process with any remaining mushrooms.) Return the full batch of mushrooms to the skillet and stir to combine. Lower the heat and add butter, Italian seasoning, and balsamic vinegar. Cook for another minute, stirring well. Remove skillet from heat and adjust seasoning and acidity, to taste.
4
Meanwhile, whip the ricotta. In the bowl of a food processor, combine ricotta with salt and pepper, to taste. With the motor running, add 1 tablespoon olive oil in a thin stream, and process until the mixture is smooth and creamy, adding more olive oil if needed. Adjust seasoning, to taste.
5
When ready to serve, dress the radicchio with just enough vinaigrette to coat, using your hands, then toss together the fregola, radicchio, and mushrooms (I like to do this on the rimmed baking sheet). Adjust seasoning and acidity (I sometimes drizzle a little more balsamic vinegar over the salad to balance its richness). On a large platter or individual plates, spread an even layer of whipped ricotta, going close to the edges so some of it will peek out. Top with fregola salad. Serve warm or at room temperature.

369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the salad:, 1 1/2 cups fregola (or pearl couscous), 2 tablespoons olive oil, divided, plus more as needed, 1 pound cremini, button, or shiitake mushrooms (or a mixture), stemmed and cut into bite-size pieces, and more.

Yes, Seared Mushrooms, Radicchio & Fregola With Whipped Ricotta falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Seared Mushrooms, Radicchio & Fregola With Whipped Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions