Roasted mushrooms with warm Fregola salad & Parmesan crisps recipe

Name: Roasted mushrooms with warm Fregola salad & Parmesan crisps recipe
Ingredients: Portobello Mushrooms: 1 lb 9 oz (700 g) mixed; Shallots: 5 golden; Garlic: 3; Olive Oil: 3 tbsp (45 ml) extra virgin; Butter: 3½ tbsp (50 g); Hazelnuts: ¼ cup (30 g) lightly toasted; Thyme: 8 fresh; Hazelnut Oil: 2 tbsp (30 ml); Sea Salt; Black Pepper: freshly ground; Parmesan Cheese: 3½ oz (100 g); : 2 baking sheets, lined with baking parchment; Fregola: 10½ oz (300 g); Olive Oil: 2 tbsp; Onion: 1; White Wine: generous ¾ cup (200 ml); Vegetable Broth: 1½ cups (350 ml); Bay leaves: 2; Tomato Paste: 2 tbsp sun-dried; Basil: 1 bunch fresh; Rocket Leaves: 7 oz (200 g) wild; Lemon Juice: 1 freshly squeezed; Olive Oil: extra drizzle virgin

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Ingredients - 1 lb 9 oz (700 g) mixed Portobello Mushrooms - 5 golden Shallots - 3 Garlic - 3 tbsp (45 ml) extra virgin Olive Oil - 3½ tbsp (50 g) Butter - ¼

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