Don’t Panic: The Ingredient Audit
Look at that pile of goods! It might look like a grocery store exploded on your kitchen counter, but please, don’t be disheartened by the amount of ingredients. Half the battle is just letting the herbs look pretty while the blue cheese does the heavy lifting.
The Great Stalk Eviction and Cheesy Infiltration
First things first: we need to perform some minor surgery. We’re evicting those mushroom stalks to create a cozy little hollow for our guest of honor. Once cleared, stuff those pockets with as much blue cheese as you can manage.
The Three-Stage Beauty Pageant
Before these fungi hit the big leagues, they need a proper outfit. Dust with flour, dip in egg, then roll in breadcrumbs for a superior crunch.
The Golden Dip into the Hot Tub
Now, we give them the "Midas Touch." Deep frying for 3-4 minutes yields a golden-brown exterior with a molten center.
While the mushrooms are crisping up, don't forget the Cranberry Relish. This isn't just a sidekick; it's the tart, sweet counterpoint that cuts through the rich, salty intensity of the blue cheese. A quick simmer of cranberries, onion, sugar, and vinegar creates a glossy glaze that makes the whole dish sing.
🍄 Golden Mushrooms Stuffed with Blue Cheese
Crispy, deep-fried mushrooms stuffed with savory blue cheese, served with a tangy cranberry relish and herb salad.
- Prep: 20 minutes
- Cook: 30 minutes
- Servings: 4
Ingredients
- 40 cremini mushrooms
- 200g blue cheese
- 100g plain flour
- 3 eggs (beaten)
- 100g breadcrumbs
- 300ml vegetable oil
- Salad: Spinach, basil, chives, parsley, balsamic vinegar
- Relish: Cranberries, onion, sugar, vinegar
Instructions
- For the mushrooms, heat the oil in a deep heavy based saucepan.
- Remove the stalks from the mushrooms, creating a small pocket and place a spoonful of crumbled blue cheese into each mushroom.
- Put the flour, beaten egg and breadcrumbs into three separate bowls and dip each mushroom into each bowl in sequence, shaking off any excess.
- With a large spoon, carefully place the mushrooms into the hot oil and deep fry for 3-4 minutes, until golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
- For the salad, put the basil, chives, parsley and spinach into a large salad bowl. Drizzle with the balsamic vinegar and oil dressing. Add the salt and freshly ground black pepper and mix well.
- For the cranberry relish, heat the oil in a saucepan, place the onion, vinegar, sugar and cranberries into the pan and cook for 5-6 minutes.
- To serve, place the salad onto a plate with the mushrooms on top and the relish on top or to one side.
🍄 The "Post-Feast" Protocol: Congratulations! You’ve successfully navigated a landscape of molten cheese and crispy fungi. If you find yourself staring at an empty plate with a single cranberry stain and a sense of profound loss, don't panic - that’s just your stomach writing a thank-you note. I recommend a 20-minute horizontal recovery period to contemplate your culinary genius. Just remember: calories consumed while standing over the kitchen counter don't technically count, and "sharing" is a concept I support in theory, but rarely in practice. Enjoy the food coma; you’ve earned it!
💡 A Quick Pro-Tip for Cheese Swapping
If blue cheese feels a little too "opinionated" for your guests, swap it for Gorgonzola Dolce for a milder funk, or go completely off-script with a herbed Boursin. The goal is a cheese that softens beautifully without turning into a puddle before the breadcrumbs have a chance to crisp up.
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