For ➋ 150 g fregola sarda
2 garlic cloves
200-300 g shimeiji (or torn oyster mushroom)*
½ lemon, grated zest & juice
handful tarragon, chopped
1 spring onion, sliced
handful sunflower seeds
olive oil
mushrooms* (optional)
feta** (optional)
Bring a pot of salted water to the boil and cook the fregola sarda until al dente in 8 m. Drain and cool under cold running water. Crush the garlic. Tear the oyster mushrooms into strips and slice the mushrooms. Wash the lemon well and grate the zest. Squeeze the juice from the lemon. Finely chop the tarragon. Cut the spring onions into rings. Roast the sunflower seeds in a non-stick pan without fat on a medium heat. Remove from the pan when they start to colour.
Heat the olive oil in the pan and fry the mushrooms and oyster mushrooms until golden brown and crispy in 5-7 m. Then add the garlic and fry for 2 m. Deglaze the pan with the lemon juice and stir in the lemon zest and half of the tarragon.
Put the fregola sarda in a bowl and stir in the rest of the finely chopped tarragon and the extra virgin olive oil. Season with salt and pepper. [
Spoon the fried mushrooms on top*]. Sprinkle the roasted sunflower seeds on top. [Crumble the feta over it**]. Finish with the spring onions.
*If wanted, replace some with sliced mushrooms
**If wanted.
