Creamy Semolina with Roasted Mushrooms
Recipe from Food & Wine

It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven, unattended, for 25 minutes. "This is the ultimate lazy man's side dish," says Jason Travi.


Creamy Semolina with Roasted Mushrooms
Dave Lauridsen

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Servings: 8
Prep Time: 25 mins
Total Time: 45 mins
Related Categories: European Cuisine, Italian Cuisine, Italian Pasta Dishes, Mushrooms
 
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Ingredients
  • 1  pound
    white button mushrooms, quartered
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  • 1  pound
    shiitake mushrooms, stems discarded and caps quartered
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  • 1/4  cup
    plus 2 tablespoons extra-virgin olive oil
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  •  
    Salt and freshly ground pepper
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  • 5  cups
    chicken stock or low-sodium broth
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  • 1 1/2  cups
    semolina (10 ounces)
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  • 2  tablespoons
    unsalted butter
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  • 1/2  cup
    freshly grated Parmigiano-Reggiano cheese
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  • 2  tablespoons
    chopped flat-leaf parsley
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Directions
1.
Preheat the oven to 425 degrees. In a large baking dish, toss the mushrooms with the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring the mushrooms occasionally, until their liquid has evaporated and the mushrooms are lightly browned and tender.
2.
Meanwhile, in a large saucepan, bring the chicken stock to a simmer; season with salt. Whisk in the semolina in a thin stream and bring to a boil, whisking to prevent lumps. Cook, stirring, until thick and creamy, about 3 minutes. Stir in the butter and cheese and season with salt and pepper. Pour the semolina into a large bowl and top with the roasted mushrooms. Garnish with the parsley and serve.

MAKE AHEAD
The roasted mushrooms can be refrigerated overnight. Reheat the mushrooms before serving.
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