Mushrooms with Welsh Rarebit

By admin
25 April 2012

200 g Stilton or other blue cheese, crumbled

75 ml beer or milk

50 ml cake flour

100 ml fresh breadcrumbs

5 ml English mustard

salt and freshly ground black pepper to taste

3 ml Worcester sauce

Tabasco sauce to taste

1 whole egg

1 egg yolk

20 ml olive oil

4 large brown mushrooms, stems trimmed

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.

Serves 4.

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