There’s more to mushrooms than a pizza
topping! Try these tasty ideas next time you have some left in the fridge
Mushroom rarebit
Mushroom
rarebit
Prepare Time: 35 minutes | Serves: 4
Ingredient
For the mash
·
1kg floury potatoes, chopped into chunks
·
25g butter
·
100ml milk
For the mushrooms
·
4 large flat mushrooms, stems
removed olive oil, for brushing
·
25g butter
·
1 medium onion, chopped
·
1 tbsp plain flour
·
75ml Guinness (or other
stout)
·
140g mature cheddar, grated (or
vegetarian alternative)
·
1 tsp English mustard
·
2 eggs, beaten
For the gravy
·
2 tbsp rapeseed or olive oil
·
1 medium onion, chopped
·
2 tsp thyme leaves, plus
extra to serve
·
2 tbsp plain flour
·
125ml white wine
·
300ml vegetable stock
·
½ tsp Marmite
Recipe
1. Make the mash: Turn oven to fan 160C/conventional
180C/gas 6. Boil the potatoes until tender (about 15 mins). Drain, return the potatoes to the pan and put over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
2. Assemble the rarebits: Meanwhile, brush the
mushrooms all over with oil, put them
stem-side up in a baking
3. dish, bake for 15 mins, then remove from the oven. Melt the butter in a pan and fry the onion for 10-15 mins until soft. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens (about 5 mins). Spoon the rarebit mixture into the mushroom caps and set aside.
4. Make the gravy: Heat the oil in a pan over a
medium heat and fry the onion and
thyme for 10-15 mins until
5. the onion is soft. Add the flour and stir for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for 5 minutes.
6. Grill the rarebits: Just before serving, heat the
grill to High. Grill the rarebit for
a few minutes until it is puffed
7. and golden. Reheat the mash in the pan if you need to, put a spoonful on each plate along with a mushroom. Spoon some
gravy over the mash, scatter with
thyme and serve.
Per serving
624 kcals, 33g fat, 16g sat. fat a portion | Not suitable for freezing
