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.
Servings:
8
Prep Time:
25 mins
Total Time:
45 mins
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Ingredients
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1 poundwhite button mushrooms, quarteredsee savings
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1 poundshiitake mushrooms, stems discarded and caps quarteredsee savings
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1/4 cupplus 2 tablespoons extra-virgin olive oilsee savings
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Salt and freshly ground peppersee savings
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5 cupschicken stock or low-sodium brothsee savings
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1 1/2 cupssemolina (10 ounces)see savings
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2 tablespoonsunsalted buttersee savings
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1/2 cupfreshly grated Parmigiano-Reggiano cheesesee savings
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2 tablespoonschopped flat-leaf parsleysee savings
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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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