The February issue

Our clean eating issue is out now, packed with super lunch bowls, gluten-free desserts and more - including our cruising special, covering all luxury on the seas.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free Gourmet Menus book - offer ends 26 February 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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

Method

  • 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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

You might also like...

Chef's spaghetti Bolognese recipes: L to Z

recipes

Christmas pudding ice-cream

Chef's spaghetti Bolognese recipes: B to K

recipes

Raspberry and Mint Mojito

Mother's Day recipes

recipes

Neil Perry: Prawn cocktail

Easter recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Classic Italian recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Easter lunch recipes

recipes

Serge Dansereau: Homemade lemonade

Cupcake recipes

recipes

Serge Danserau: Duck confit and potato terrine

Thomas Keller's sandwich recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×