Ingredients: • 6 large white mushrooms, stems removed
• 4 ounces Cashel Blue Cheese, or similar
• Flour, for dredging
• 1 egg, beaten
• 2 tablespoons water
• Breadcrumbs, for dredging
• Oil, for frying
• Mixed greens
• Vinaigrette dressing
Cashel Blue is the first ever Irish farmhouse blue cheese made from the
milk of Friesian cows. It goes from starter, to main course, to cheeseboard
effortlessly and is delicious stuffed in mushroom caps and lightly fried.
Serve with mustard meade dip.
Wash mushrooms and dry with paper towel. (Reserve stems for soup or
omelette.) With a small knife or spoon, stuff mushroom caps with cheese.
Dredge in flour. In a small bowl, combine the egg and water to make a wash.
Dip mushrooms in egg, then in breadcrumbs.
In an electric skillet or deep fryer, heat the oil for deep frying (to
about 350°F). Drop the mushrooms, one at a time, into the hot oil. Cook,
turning as necessary with a wooden spoon, until golden brown. Remove each as
soon as brown and drain on paper towels.
To serve, place 3 hot mushrooms in the center of a bed of mixed greens
that have been drizzed with vinaigrette, and pass the mustard meade dip.