Semolina layers topped with cheese and mushrooms

2 people | 25 min.

What you need

  • 2 cups semolina
  • 300gr. mushrooms – ideally a mix taht include Oyster-, Chanterelle-, Shiitake-, Enok-i, Beech- mushrooms (or any other flavorful mushroom)
  • 100gr. Asiago cheese (Taleggio/ fresh Pecorino/ Manciego)
  • 75ml milk
  • rosemary
  • pepper
  • salt
  • extravirgin olive oil
  • garlic glove
  • 1/4 cup of white wine


Bring 550ml of water with 1 teaspoon of salt to a boil (2 1/2 cups), add semolina (2 cups) and cook, stirring, for about 5 minutes or until thick.
To adjust the thickness add 1/2 cup of milk and olive oil.

Place the thickened semolina on a baking tray and roll it out into a 2cm thick layer.
Cut the cheese in fine slices and place it on the semolina layer to cover its whole surface. Bake for 5 m in or until the cheese is melted.

Meanwhile, clean and rinse the mushrooms and cut into slices.
Heat oil in a frypan over medium heat. Add 1 garlic glove and cook for 1 minute until fragrant.
Add mushrooms and season with salt, freshly ground black pepper rosemary.
Cook, tossing the pan, for 10 minutes. Then turn the heat on high until the mushrooms become crisp and golden, stir in some white wine to add aroma.

Once the mushrooms are done, add them to the semolina layer topped with the melted cheese and serve warm.

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