Mushroom Rarebit Recipes

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RAREBIT MUSHROOMS WITH PICKLE DRESSING



Rarebit mushrooms with pickle dressing image

Flat mushrooms topped with mustardy rarebit and served with a quick red wine vinegar dressing makes for an ideal dinner party starter. It's gluten free, too!

Provided by Janine Ratcliffe

Categories     Lunch, Starter

Time 20m

Yield Serves 4 as a starter

Number Of Ingredients 13

8 large flat mushrooms, stalks trimmed
olive oil, for brushing
200g cheddar, grated
3 tbsp soft cheese
1 tsp Dijon mustard
a dash Worcestershire sauce
rocket, to serve
1 tbsp red wine vinegar
3 tbsp olive oil
chopped to make 1 tbsp pickled onions
chopped to make 1 tbsp pickled cornichons
1 red chilli, finely chopped
chopped to make 1 tbsp flat-leaf parsley

Steps:

  • Heat the grill to high. Line a baking tray with foil. Brush the mushrooms all over with oil and season. Grill, turning, for 6-8 minutes or until they are just tender.
  • Meanwhile, mash together the cheeses, mustard and worcestershire sauce, and season. Spoon into the mushroom cavities, then continue to grill until the fillings are golden and bubbling.
  • Whisk together the vinegar and oil, then mix in the other dressing ingredients. Serve the mushrooms with the dressing spooned over, and the rocket alongside.

Nutrition Facts : Calories 422 calories, Fat 35.6 grams fat, SaturatedFat 14.8 grams saturated fat, Carbohydrate 4.8 grams carbohydrates, Sugar 4.7 grams sugar, Fiber 3.9 grams fiber, Protein 18.8 grams protein, Sodium 1.3 milligram of sodium

MUSHROOM RAREBIT



Mushroom Rarebit image

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.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

8 large field mushrooms
4 garlic cloves, unpeeled
olive oil
salt, to taste
fresh ground pepper, to taste
1/2 cup milk, low fat is fine
1 tablespoon plain flour
1 teaspoon mustard powder
1 tablespoon Worcestershire sauce
400 g grated cheese, a tasty variety
165 g fresh breadcrumbs
120 ml Guinness stout
fresh ground pepper, to taste
1 egg
1 egg yolk

Steps:

  • 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.

Nutrition Facts : Calories 752, Fat 30.7, SaturatedFat 17.4, Cholesterol 168.3, Sodium 1401.9, Carbohydrate 61.7, Fiber 2.8, Sugar 4.3, Protein 32.8

MUSHROOM RAREBIT WITH MASH & THYME GRAVY



Mushroom rarebit with mash & thyme gravy image

This is serious British comfort food for a chilly spring day

Provided by Celia Brooks Brown

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 19

1kg floury potatoes , chopped into chunks
25g butter
100ml milk
4 large flat mushrooms , stems removed
olive oil , for brushing
25g butter
1 medium onion , chopped
1 tbsp plain flour
75ml Guinness or other stout
140g vegetarian mature cheddar , grated
1 tsp English mustard
2 eggs , beaten
2 tbsp extra-virgin rapeseed oil or olive oil
1 medium onion , chopped
2 tsp thyme leaves , plus extra to serve
2 tbsp plain flour
125ml white wine
300ml vegetable stock
½ tsp Marmite

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
  • Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don't overcook or you'll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.
  • To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.
  • Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.

Nutrition Facts : Calories 624 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.28 milligram of sodium

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