-
1
Cook the bulgur wheat in boiling salted water according to the instructions on the packet, then drain and allow to cool. Next, take an oyster mushroom, place it upside down (gill side up) and cover it with a slice of mozzarella. Sprinkle with 1/8th of the lemon zest and thyme and season. Cover this with another mushroom that is roughly the same size as the first, cap side up, and secure with a wooden skewer. Repeat with the remaining mushrooms and mozzarella.
-
2
Mix the breadcrumbs in a bowl with the paprika. In a separate bowl, beat the eggs with the cream. Next, lift each mushroom stack into the egg mixture and coat it all over, then dip in the breadcrumbs (you may need to dip it twice in the breadcrumbs to ensure the mushrooms are fully covered).
-
3
Heat 2 tablespoons of oil in a pan and saute four of the mushrooms for about 4-5 mins, turning, until they are golden brown all over, then lift them out and drain on kitchen paper to remove the excess oil. Heat the rest of the oil and fry the remaining four mushrooms in the same way. Transfer the mushrooms to a baking tray and cook in a preheated oven at 300u00b0F for about 8 mins.
-
4
To make the vinaigrette, mix the cranberry sauce in a bowl with the vinegar, then add the walnut oil. Season to taste. Meanwhile, loosen the cooked bulgur wheat with a fork then mix it with the cucumber, onion and spinach in a bowl. To serve, put the mushrooms on a plate with some salad on the side and drizzle with the cranberry vinaigrette.
