Mushrooms, Hazelnuts and Fregola in Brown Butter Vinaigrette – Wine Enthusiast Magazine


Wine Enthusiast Magazine

Mushrooms, Hazelnuts and Fregola in Brown Butter Vinaigrette
Wine Enthusiast Magazine
Coat a large pan with oil and place over medium-high heat until smoking. Add mushrooms and salt, to taste. Cook until mushrooms are brown. Add ½ cup brown butter vinaigrette, fregola and hazelnuts. Toss to combine. Transfer to a platter and garnish

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