Print This Page

Creamy Semolina with Roasted Mushrooms

FOOD & WINE Wine Club Creamy Semolina with Roasted Mushrooms FOOD & WINE Wine Club Creamy Semolina with Roasted Mushrooms
It takes about only three minutes to make this thick, creamy semolina on the stove; the mushrooms cook in the oven unattended.
Servings: 8
Active Time: 20 minutes
Total Time: 45 minutes
Ingredients
  • 1 pound white button mushrooms, quartered
  • 1 pound shiitake mushrooms, stems discarded and caps quartered
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 5 cups chicken stock or low-sodium broth
  • 1 1/2 cups semolina (10 ounces)
  • 2 tablespoons unsalted butter
  • 1/2 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons chopped flat-leaf parsley
Directions
1. Preheat the oven to 425°. 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. —Jason Travi