RecipeBookRecipeBook

Mushroom Rarebit

Copy Icon
Twitter Icon
Mushroom Rarebit

Description

Comfort food at its best! I have adapted this scrumptious recipe - yet another great variant on the classic Welsh Rarebit - from one I found on Huey's website, and which he had got from London?s Cheese Society. Huey suggests it as an entrée serving for 4, but it would also make a great side dish, lunch or brunch dish.

Cooking Time

Preparation Time :5 Min

Cook Time : 15 Min

Total Time : 20 Min

Ingredients

Serves : 4
  • 8 water
  • 4 garlic cloves
  • olive oil
  • salt
  • fresh ground pepper
  • 1⁄2 milk
  • 1 plain flour
  • 1 mustard powder
  • 1 worcestershire sauce
  • 400 cheese
  • 165g fresh breadcrumbs
  • 120ml Guinness stout
  • fresh ground pepper
  • 1 egg
  • 1 egg yolk

Directions

  • Preheat the oven to 190°C/375°F.
  • Place the mushrooms on an oven tray (stem sides up) and sprinkle them with oil and seasonings. Put the garlic cloves on the tray. Cook them in the oven until they are tender.
  • Whisk the milk and flour together then bring them to the boil in a saucepan, continually whisking.
  • Peel the garlic, crush and add to the milk and flour mixture, together with the mustard powder, Worcestershire sauce (to make a vegetarian version of this recipe, be sure to use Worcestershire sauce that does not contain anchovies), cheese, breadcrumbs, Guinness and ground pepper. Mix with a wooden spoon until all the ingredients are well combined and the the cheese has melted.
  • Turn the heat off and add the egg and the egg yolk. Beat vigorously and then spoon a generous amount of the mixture onto the mushrooms.
  • Grill until the mushrooms are golden and bubbling.
  • Serve as an entrée to a main course, or as a side dish.
bluemoon downunder

bluemoon downunder

Follow

#Tags

nveg