Ingredients

Steps

• Heat vegetable oil in a deep saucepan until a bread cube sizzles and turns golden.
• Fill each de-stalked mushroom with crumbled Stilton cheese.
• Coat each mushroom in flour, then beaten egg, then breadcrumbs.
• Deep fry mushrooms for 4 minutes until golden-brown and drain on paper towels.
• Mix basil, chives, parsley, and spinach with balsamic vinegar, olive oil, and seasoning.
• Sauté onion, vinegar, sugar, and cranberries in oil for 6 minutes.
• Plate the salad, top with fried mushrooms, and spoon relish over them.