Fried Mushrooms with Creamy Semolina and Thick-cut Bacon

By MiNDFOOD

Fried Mushrooms with Creamy Semolina and Thick-cut Bacon
Fried Wild Mushrooms with Creamy Semolina & Thick-cut Bacon. Shiitake mushrooms are laden with umami as is universal favourite, bacon. Mushrooms paired with lashings of salty meat and a soft creamy semolina is the ultimate winter comfort dish.

Fried Mushrooms with Creamy Semolina and Thick-cut Bacon is a delicious dinner that will be on the table in no time. Discover the umami taste of mixed mushrooms such as shiitake, chestnut and nameko. Serve the fried mushrooms, with crisp salty bacon on a bed of creamy semolina scattered with toasted hazelnuts and grated parmesan cheese.

Fried Mushrooms with Creamy Semolina and Thick-cut Bacon Recipe

Serves 4

Ingredients:

2 tbsp olive oil
20g unsalted butter
1 garlic clove, roughly chopped
300g mixed mushrooms such as shiitake, chestnut and nameko
2 tbsp flat-leaf parsley, finely chopped
4 thick slices bacon
2 tbsp toasted hazelnuts, roughly chopped
parmesan, grated, to serve

Creamy Semolina

2 cups milk
1 cup semolina
⅔ cup mascarpone
2 tbsp finely grated parmesan

Method:

For the creamy semolina, place milk and 2 cups of water in a saucepan over medium-high heat and bring to the boil. Add semolina in a thin, steady stream and whisk constantly for 2 minutes until thick and creamy. Remove from heat. Stir through mascarpone and parmesan. Season to taste with salt and freshly ground black pepper. Keep warm.

Meanwhile, heat oil and butter in a frypan over high heat. Add garlic and cook for 1 minute until fragrant. Then add mushrooms and cook, tossing the pan, for 6 minutes until crisp and golden. Season with salt and freshly ground black pepper and stir through chopped parsley. Remove from pan and keep warm.

Wipe out pan and return to medium-high heat. Add bacon and cook for 4 minutes, turning once, until golden.

Divide semolina, mushrooms and bacon among serving plates and scatter with hazelnuts and parmesan.

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