Three cheese semolina fritters with mushroom duxelle | Fast Ed
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
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
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