Ingredients
- 1 pound white button mushrooms, quartered
- 1 pound shiitake mushrooms, stems discarded and caps quartered
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Salt and freshly ground pepper
- 5 cups chicken stock or low-sodium broth
- 1 1/2 cups semolina (10 ounces)
- 2 tablespoons unsalted butter
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped flat-leaf parsley
Description
Food & Wine
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