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

Posted on Sep 22, 2020 By Mark

Rocket Pesto: Place dry ingredients in a blender or food processor. Gently blend ingredients at medium speed whilst pouring in olive oil in a steady stream until smooth & slightly runny. Place in a clean jar, store in a refrigerator for up to 2 weeks.

Semolina Gnocchi: Bring the milk to a boil in a medium saucepan, then whisk in the semolina. Remove the pan from the heat and stir in the egg and parsley, then add parmesan, salt and pepper to taste. Pour into the prepared pan and refrigerate until set.

Preheat oven to low. When ready to serve, cut the semolina into generous portions. Warm in the oven.

Mushrooms: Preheat oven to 180°c. Place mushrooms on tray, add a knob of butter on each and drizzle with olive oil. Finely cut thyme and sprinkle over the mushrooms. Season with salt and pepper. Cook for 12-15mins.

To Serve: Top the gnocchi with the mushrooms, then add a slice of gorgonzola, which will start to melt with the heat of the mushrooms, drizzle with pesto and serve immediately, with a glass of Ladies who Shoot their Lunch Chardonnay.

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