Name: Mushroom rarebit
Yield: 4
Ingredients: 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 Gruyère and mild Cheddar, coarsely grated; 125 ml organic ale; 50 gm fine fresh crustless light rye breadcrumbs (2/3 cup); 3 tsp Dijon mustard; 2 tsp Worcestershire sauce; Pinch paprika and cayenne, or to taste

Ingredients

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 Gruyère and mild Cheddar, coarsely grated

125 ml organic ale

50 gm fine fresh crustless light rye breadcrumbs (2/3 cup)

3 tsp Dijon mustard

2 tsp Worcestershire sauce

Pinch paprika and cayenne, or to taste

Method

Main

1.Heat a grill on high heat. For rarebit, combine ingredients in a bowl, season to taste.

2.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.

3.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.