Recipe Archives->Vegetables->Mushroom Pudding 01

Porcini Mushroom Pudding

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
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 sixbuttered 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.

Printable version: mushroom-pudding01.txt.