Semolina Cakes with Mushrooms

Bring milk with 1 teaspoon of salt to a boil, add semolina and cook, stirring, for about 5 minutes or until thick. Cool. 

 Butter four serving ramekins (each 8 cm in diameter) (approximately 3 inch). Separate eggs. Beat egg yolks with a whisk. Add half of parsley and Parmesan, stir well and add to semolina mixture. Beat egg whites until stiff and gently fold into semolina mixture. Pour mixture into ramekins and place them into a deep baking tray. Fill baking tray with water up to 1/3 of ramekins' height, bake in preheated oven at  180°C (approximately 350°F) for about 30 minutes or until golden brown,

Clean mushrooms and cut into slices. Rinse and dry scallions, cut diagonally into rings. Heat butter in a pan and sauté mushrooms for 1-2 minutes. Add broth and remaining parsley. Season with turmeric, salt and pepper.