Baked Semolina with Avenel Mushrooms, Gorgonzola and Rocket Pesto
Ingredients
12 large open swiss brown (Portobello) mushrooms
120g butter
60ml olive oil
6 sprigs thyme
Salt and Pepper
Gorgonzola
Semolina Gnocchi
500ml milk
100g semolina
2 egg yolks, lightly beaten
finely chopped flat-leaf parsley
freshly grated parmesan
Salt and Pepper
Pesto
2 large bunches rocket
750ml extra virgin olive oil
200g parmesan cheese
150g almond meal
30g fresh parsley