Porcini Mushroom Pudding
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2 1/2 cup whole milk
1/2 cup semolina
1 cup porcini mushrooms
1/2 cup Parmesan cheese
1 tablespoons butter
2 tablespoons herb blend -- chopped (see note)
Salt and pepper
Place milk in a large saucepan and bring to a simmer. Slowly add semolina while
stirring with a whisk. Once the mixture has thickened, remove from heat and add
mushrooms, Parmesan, butter, herbs and season with salt and pepper. Place in six
buttered 4-ounce ramekins. Allow to come to room temperature and serve with a
salad or as a side dish.
Note: For herb blend, chop fresh thyme, rosemary and flat-leaf parsley.
Exported from A Cook's Books -- Recipe management for Macintosh
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