Mushrooms, Hazelnuts and Fregola in Brown Butter Vinaigrette

Mushrooms, Hazelnuts and Fregola in Brown Butter Vinaigrette
Photo by Penny De Los Santos / Styling by Hadass Smirnoff

Courtesy Nick Ruscitto, executive chef, Peck’s Arcade, Troy, NY

You’ll find plenty of uses for leftover brown butter vinaigrette, such as pasta, veggies or as a topping for grilled steak. Feel free to substitute Israeli couscous for the fregola.

  • 1 pound unsalted butter
  • ¼ cup sambal oelek chili paste
  • ¼ cup Sherry vinegar
  • ¼ cup honey
  • Salt, for seasoning
  • ¼ cup cooked fregola
  • ¼ toasted hazelnuts
  • 4 cups chopped mixed mushrooms
  • Sliced scallions, for garnish
  • Basil leaves, for garnish

Cook butter over medium heat until golden brown and nutty-smelling. Let cool to room temperature. Add sambal oelek, vinegar, honey and salt, to taste. Whisk to combine. Set aside.

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 with sliced scallions and basil. Serves 4.

Pair It

Domaine des Marnes Blanches NV Réserve (Crémant du Jura). “The acid, creamy texture and slight nuttiness from this wine complement the layered textures, earthiness and subtle spice of the mushrooms,” says Owner/Wine Director Heather LaVine. “In general, I just think everyone should be drinking more bubbles with their meal!”

Published on June 12, 2018