Mushroom Rarebit
Elevate your comfort food game with this indulgent Mushroom Rarebit, a delicious twist on the classic Welsh dish. This recipe features golden, sautéed button or cremini mushrooms infused with garlic, folded into a luscious cheddar cheese sauce seasoned with Worcestershire sauce and Dijon mustard for a tangy, savory kick. The creamy mixture is spooned generously over thick slices of crusty toasted bread, creating the perfect combination of crisp and melty textures. Topped with a sprinkle of fresh parsley, this quick, 30-minute recipe is ideal for a hearty lunch, a cozy weeknight dinner, or a show-stopping brunch. With its rich flavors and satisfying ingredients, Mushroom Rarebit is a must-try for cheese lovers and mushroom enthusiasts alike!
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 250 grams Button mushrooms or cremini mushrooms (sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons All-purpose flour
- 240 milliliters Whole milk
- 120 grams Sharp cheddar cheese (grated)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 4 slices Thick slices of crusty bread
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium heat.
Add the sliced mushrooms and cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden and all the liquid they release has evaporated. Add the minced garlic and cook for 1 additional minute until fragrant. Set the mushrooms aside.
In the same skillet, melt the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes until the mixture starts to thicken.
Reduce the heat to low and stir in the grated cheddar cheese, Worcestershire sauce, Dijon mustard, salt, and black pepper. Continue stirring until the cheese is fully melted and the sauce is smooth.
Add the sautéed mushrooms back into the cheese sauce, stirring to combine.
Toast the slices of bread in a toaster or under a broiler until golden.
Spoon the mushroom and cheese mixture generously over each slice of toasted bread.
Garnish with freshly chopped parsley and serve immediately.
Nutrition Facts
Calories |
1616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 48.1 g | 241% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 3233 mg | 141% | |
| Total Carbohydrate | 136.8 g | 50% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 27.6 g | ||
| Protein | 66.2 g | 132% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1410 mg | 108% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1594 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
