Mushroom rarebit
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Serves
4
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100 gm
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butter, coarsely chopped
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220 gm
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field mushrooms (about 3), quartered
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4
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thyme sprigs
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4
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thick slices crusty light rye bread
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To serve:
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radicchio salad
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| Rarebit |
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150 gm each
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Gruyère and mild Cheddar, coarsely grated
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125 ml
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organic ale
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50 gm (2/3 cup)
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fine fresh crustless light rye breadcrumbs
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3 tsp
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Dijon mustard
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2 tsp
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Worcestershire sauce
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Pinch
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paprika and cayenne, or to taste
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1
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Heat a grill on high heat. For rarebit, combine ingredients in a bowl, season to taste.
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2
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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.
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3
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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.
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This recipe is from the August 2010 issue of Australian Gourmet Traveller.
RECIPE Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Lisa Featherby