Mushroom Rarebit with Mash & Thyme Gravy! This delectable dish combines the earthy flavors of mushrooms with the comforting richness of a classic rarebit. Picture a medley of succulent mushrooms sautéed to perfection, enveloped in a luscious cheese sauce boasting a hint of tanginess.
As the star of the show, the mushroom rarebit is beautifully paired with creamy, buttery mashed potatoes, providing a velvety contrast in texture. To elevate the dish even further, a drizzle of aromatic thyme gravy adds a touch of savory depth. Each mouthful of this enchanting creation is an explosion of flavors, leaving you craving for more.
Also Read: Vegetarian Sunday Special Vegan lentil & sweet potato cottage pie Recipe
St Patrick’s Day Special Mushroom rarebit with mash & thyme gravy
Course: MainCuisine: AmericanDifficulty: Easy4
servings30
minutes2
hours624
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Ingredients
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 vegetarian mature cheddar, grated
1 tsp English mustard
2 eggs, beaten
- For the gravy
2 tbsp extra-virgin rapeseed oil 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
Directions
- Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
- Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. 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, but don’t overcook or you’ll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.
- To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.
- Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.
