Ingredients
- 1L chicken stock
- 1 cup fine semolina
- ½ cup finely-grated Parmesan
- 75g Gruyere, grated
- 50g blue cheese, crumbled
- 2 eschalots, finely diced
- 6 cloves garlic, minced
- 4 sprigs thyme, finely chopped
- 1 tsp capers, finely chopped
- 75g unsalted butter
- 500g button mushrooms, diced
- ½ cup vermouth
- ½ cup cream
- vegetable oil, for shallow-frying
- chopped parsley, to serve
Instructions
1 Pour the stock into a medium saucepan and bring to a simmer over a moderate heat. Rain in the semolina and bring to a boil. Cook for 5 minutes, then beat in the cheese and spoon into a lined 27cm x 17cm slice pan. Refrigerate until firm.
2 Sauté the eschalots, garlic, thyme and capers in butter for 5 minutes, until softened. Add the mushrooms and cook for 20 minutes, until thickened. Pour in the vermouth and cream, then simmer for 15 minutes. Season with salt and pepper.
3 Meanwhile, cut the semolina into discs, then fry in the remaining oil for 5 minutes, until browned on both sides. Serve with mushrooms and chopped parsley.