Mushroom rarebit

You'll need

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 (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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

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