Mushrooms Stuffed With Cashel Blue
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.

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

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 drizzled with vinaigrette, and pass the mustard meade dip.

Serves 2

Mustard Meade Dip

1/2 cup mayonnaise
1/4 cup Lakeshore Wholegrain Mustard with Bunratty Meade
1 teaspoon chopped fresh dill

In a small bowl, combine the mayonnaise, mustard, and dill and stir to smooth.