Fried Wild Mushrooms with Creamy Semolina and Bacon
2 cups milk
1 cup semolina
2/3 cup mascarpone
2 tbsp. finely grated parmesan
2 tbsp. olive oil
20 g butter
1 garlic clove roughly chopped
300 g mixed mushrooms
2 tbsp. flat leaf parsley
4 slices of bacon
2 tbsp. toasted hazelnuts, roughly chopped
Parmesan grated to serve.
For the semolina, place the milk and two cups of water in a saucepan over a medium-high heat and bring to the boil.
Add semolina, in a thin steady stream and whisk constantly for two minutes in until semolina is thick and creamy. Remove from the heat. Stir through the mascarpone and parmesan and season to taste, keep warm.
Meanwhile, heat oil and butter in a frying pan over high heat. Add garlic, 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 black pepper and stir through the chopped parsley. Remove from the pan and keep warm.
Wipe out pan and return to a medium heat, add bacon and cook for 4 minutes, or until crisp.
Divide semolina, mushrooms and bacon among serving plates and scatter with extra parmesan and roasted hazelnuts.