Mt Druitt - St Mary's Standard (East) - - LIFESTYLE -

In­gre­di­ents: Serves 4

1L chicken stock

1 cup ground rice

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 ground rice 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 Saute 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.

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