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Take a pack of...Mushrooms (part 1) - Mushroom rarebit

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There’s more to mushrooms than a pizza topping! Try these tasty ideas next time you have some left in the fridge

Mushroom rarebit

Description: 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

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