Melt the butter in a pan over low heat. Add the semolina and fry carefully, stirring constantly (it can be burned very easily). When it turns brown, add water and bring to a boil. At the end we add salt and pepper.
Chicken liver (I used chicken liver raised in the yard) is washed and cleaned well, then left to rest in a stain made from the other ingredients (we grind the mustard seeds in a mortar), during which time we take care of mushrooms.
They are washed and cut in four, leaving the stem. Fry in your own juice and a little oil (without the addition of water), and at the end add the diced garlic and salt.
Returning to the chicken liver, it is cooked on the grill, or at home in a grill pan. Mount the plate and it can be served as both a hot and a cold menu.