Mushroom rarebit with mash & thyme gravy

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

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Recipe from Good Food magazine, April 2010

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