Mushroom rarebit

AT A GLANCE

  • Serves 4 people

  • 100 gm butter, coarsely chopped
  • 220 gm field mushrooms (about 3), quartered
  • 4 thyme sprigs
  • 4 thick slices crusty light rye bread
  • To serve: radicchio salad
  •  
  • Rarebit
  • 150 gm each Gruy√®re and mild Cheddar, coarsely grated
  • 125 ml organic ale
  • 50 gm (2/3 cup) fine fresh crustless light rye breadcrumbs
  • 3 tsp Dijon mustard
  • 2 tsp Worcestershire sauce
  • Pinch paprika and cayenne, or to taste
01   Heat a grill on high heat. For rarebit, combine ingredients in a bowl, season to taste.
02   Heat butter in a large frying pan over high heat, add mushrooms and thyme and stir occasionally until mushrooms are golden (3-5 minutes). Season to taste and set aside.
03   Meanwhile, place bread slices on an oven tray and toast, turning once, until golden (1-2 minutes each side). Top with mushroom mixture and crumbled rarebit mixture. Grill on centre shelf of oven until golden and melted (3-5 minutes). Serve hot with radicchio salad.
This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

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