Three cheese semolina fritters with mushroom duxelle

by Leah Halmagyi


  • 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


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.