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Fregola ai Porcini e Vernaccia Recipe

Fregola ai porcini e Vernaccia cooked risotto-style with mushrooms, herbs, and Sardinian white wine.

Vegan Dairy-Free Nut-Free
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Prep 20 min
Cook 25 min
Total 45 min
Servings 4
Difficulty Medium

Ingredients

Pasta

Condiment

Liquid

Base

Finish

Seasoning

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Instructions

  1. Clean the porcini with a damp cloth and cut them into thick pieces. If using dried porcini, soak them first in warm water until soft.

  2. Warm the olive oil in a wide pan and soften the chopped garlic briefly without letting it darken.

  3. Add the porcini, season lightly, and cook them for 2 to 3 minutes so they release their juices. Set them aside.

  4. In the same pan, toast the fregola for about 2 minutes.

  5. Return the mushrooms to the pan, pour in the Vernaccia, and let it reduce over lively heat.

  6. Lower the heat, add part of the warm broth, cover, and cook the fregola like risotto for 12 to 18 minutes, adding more broth as needed.

  7. When the grains are tender and the pan still looks creamy, finish with parsley, basil, black pepper, and a final spoon of olive oil.

Storage & Meal Prep

Best served right away while it is still loose and creamy. If needed, reheat gently with a splash of broth.

FAQ

Can I use dried porcini?

Yes. Soak 80 g dried porcini in warm water until soft, then strain the soaking liquid through a cloth and use some of it with the broth.

What can I use instead of Vernaccia di Oristano?

Use a dry white wine with good acidity. It will not have the same Sardinian character, but it will still deglaze the pan and lift the mushrooms.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Vegetables
White Mushrooms
600 g
Garlic
3 g
Grains & Bread
Fregola Sarda (Dry)
280 g
Oils & Fats
Extra Virgin Olive Oil
54 g
Herbs & Spices
Fresh Parsley
8 g
Fresh Basil
96 g
Black Pepper
1 g
Liquids
White Wine
120 g

Per Serving

476kcalCalories
15gProtein
58gCarbs
16gFat
4gFiber
Sodium
20mg1% DV
Potassium
711mg15% DV
Calcium
71mg5% DV
Iron
2.9mg16% DV
Magnesium
65mg15% DV
Vitamin C
7.8mg9% DV
Vitamin A
64µg7% DV
Vitamin K
109.4µg91% DV
Folate
56µg14% DV
Fregola Sarda (Dry)
White Mushrooms
White Wine
Garlic
Fresh Parsley
Fresh Basil
Extra Virgin Olive Oil
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

This is the inland side of fregola: mushrooms, Vernaccia, herbs, and a pan that needs watching. I use porcini when I can get them, and dried porcini when I want a stronger broth.

The mushrooms should hit a hot pan and release their liquid before the fregola goes in. After that, I treat the fregola like risotto, adding warm broth gradually so the grains stay chewy and the starch makes the sauce.

Serve it loose. If the pan looks perfect on the stove, it may be too tight by the time it reaches the table.

Part of: The Sardinian Kitchen

Related: Sardinian Pasta Recipes | Sardinian Ingredients Guide