Mushrooms with Welsh Rarebit

Recipe from: 4/28/2005 12:00:00 AM
Ingredients 12
Servings 1
Minutes 15 minutes


Serving Change
  • 200
    Stilton or other blue cheese, crumbled
  • 75
    beer or milk
  • 50
    cake flour
  • 100
    fresh breadcrumbs
  • 5
    English mustard
  • salt and freshly ground black pepper to taste
  • 3
    Worcester sauce
  • Tabasco sauce to taste
  • 1
    whole egg
  • 1
    egg yolk
  • 20
    olive oil
  • 4
    large brown mushrooms, stems trimmed


15 minutes
Heat the cheese and beer or milk over low heat until the cheese has melted, taking care not to let the mixture come to the boil.
Add the flour, breadcrumbs and mustard and simmer until a thick paste is formed.
Season with salt, pepper and Worcester and Tabasco sauces and leave the mixture to cool.
Beat in the egg and egg yolk and refrigerate.
Preheat the oven grill. Heat the oil in a pan until hot.
Season the mushrooms with salt and pepper and fry in the oil until soft.
Place them on a small baking sheet.
Shape the cold cheese paste into 4 small rounds and place on top of the mushrooms.
Place the mushrooms under the oven grill until the cheese is golden brown and starts to bubble.

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