Seared mushrooms, radicchio & fregola with whipped ricotta

Indulge in a flavorful mix of seared mushrooms, bitter radicchio, and hearty fregola topped with creamy whipped ricotta. A savory delight!

Ingredients:

• 1 1/2 cups fregola (or pearl couscous)
• 2 tablespoons olive oil, divided, plus more as needed
• 450g 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
• 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

Instructions:

1. To prepare the vinaigrette, mix together the shallots, balsamic vinegar, Italian seasoning, and a dash of salt and pepper in a small bowl or jar. Allow the shallots to soak in the acid for 5 to 10 minutes to reduce their sharpness. Pour in the olive oil and blend well (alternatively, close the jar and shake). Taste and adjust the seasoning and acidity as desired.
2. Boil a large pot of water seasoned generously with salt. Cook the fregola until it is firm to the bite, following the instructions on the package. Drain the fregola and place it on a baking sheet with edges. Season it with 1 to 2 tablespoons of vinaigrette, then stir and spread it out evenly on the baking sheet to cool and prevent sticking together.
3. While the fregola is cooking, heat up 1 tablespoon of olive oil in a large skillet over medium heat. Place the mushrooms in a single layer (in batches if necessary to avoid overcrowding) and sear without moving them for about 3 minutes until they are nicely browned. Flip them over and repeat on the other side. Season with salt and pepper to taste. (Repeat with any remaining mushrooms.) Return all the mushrooms to the skillet, combine well, then reduce the heat. Add butter, Italian seasoning, and balsamic vinegar. Cook for an additional minute, stirring thoroughly. Remove the skillet from the heat and adjust the seasoning and acidity as needed.
4. Meanwhile, prepare the whipped ricotta. In a food processor, blend the ricotta with salt and pepper to taste. While the processor is running, stream in 1 tablespoon of olive oil gradually, and continue processing until the mixture is creamy and smooth, adding more oil if required. Taste and adjust the seasoning as needed.
5. When you are ready to serve, coat the radicchio with just enough vinaigrette using your hands, then mix together the fregola, radicchio, and mushrooms (I prefer doing this on the baking sheet). Adjust the seasoning and acidity (sometimes I drizzle a bit more balsamic vinegar over the salad to balance the flavors). Spread a layer of whipped ricotta evenly on a large platter or individual plates, making sure it reaches the edges so it peeks out slightly. Top with the fregola salad. Serve the dish warm or at room temperature.

Summary:

• Calories: 2384 kcal
• Fat: 127 g
• Protein: 58 g
• Carbs: 258 g
• Potassium: 2540 mg
• Magnesium: 261 mg