Submerge mushrooms in water for 10 seconds.
Season and cook the sliced chicken in a hot pan with a little olive oil. Remove and keep warm.
Swill the pan with white wine; add the garlic, nutmeg and cream. Reduce to a coating consistency and add the Roquefort.
Meanwhile cook the mushroom in a dry pan with the cumin, thyme, garlic and sliced onions. Season with salt and pepper and a pinch of sugar. Add a splash of wine and cover immediately with a lid allowing them to cook for a few minutes.
Once cooked remove the lid and spoon the onions onto the centre of the mushroom. Fold the spinach and pork into the sauce and place on top of the onions. Place a slice of cheddar on top and glaze. Finish with chervil.
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