Ingredients (serves one)
• 3 large mushrooms
• Stilton cheese, grated
• Butter
• Salt and pepper to taste
Mushroom filling
• 100g finely chopped mushroom
• 25g finely chopped onion
• 5g chopped garlic
• Freshly chopped herbs (parsley, tarragon and chives)
• 25g bread crumbs
• Butter
• Salt and pepper
Walnut vinaigrette
• 1tsp Dijon mustard
• 1tbsp vinegar
• 1tsp minced garlic
• 2tbsp walnut oil
• 1tsp finely chopped shallots
• Chopped walnuts
• Salt and pepper
Whisk together all of the above ingredients for the walnut vinaigrette.
Method
1 Remove the stalks from the mushrooms.
2 Place a small piece of butter in each mushroom and season with salt and pepper.
3 Place on a baking tray and roast in the oven until slighty soft, then remove.
4 To make the mushroom filling, fry the onion and garlic together in the butter. Add the mushrooms and fresh herbs, cook until soft, add the breadcrumbs and season with salt and pepper.
5 Spoon the mushroom filling into the mushroom top with grated stilton and bake until the mushroom is soft and the cheese has melted.
6 Serve with some sautéed spinach and mixed leaves, flavoured with walnut vinaigrette.
Open daily 7pm-11:30 (except Sun); Fri noon-3pm, 7pm-11:30pm. Yas Island Rotana, www.rotana.com (02 656 4000).
The chef
Name: Darren Andow
Nationality: British
Executive Chef Darren Andow started his culinary career at the age of 14. After obtaining a diploma in hotel and catering, he gained valuable experience in the kitchens of Greece and Cyprus, before returning to England to join Hilton Hotel as a Sous Chef. Successful in his career, Hilton moved him to the Middle East and he now heads up the team for two Rotana properties on Yas Island.
