Mushroom rarebit with mash & thyme gravy

Mushroom rarebit with mash & thyme gravy

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(4 ratings)


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Cooking time

Prep: 30 mins Cook: 1 hr, 20 mins

Skill level



Serves 4

This is serious British comfort food for a chilly spring day

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving



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

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  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.
  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.
  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.
  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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Show comments
MFJB's picture
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Quite boring really, not much flavour and you definitely need vegetables to add some colour to the dish.

vintageabbie's picture
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The rarebit was beyond tasty, really amazing - the gravy was a bit of a disaster for me, I'm not sure it needed it though. Will definitely serve with veg next time for a difference in texture.

kiwipaula's picture

I chose to make the mushrooms only as an accompaniment to a main meal of roast chicken. I didn't make the gravy. The consistency of the rarebit became too liquid upon addition of the eggs. I'm not sure what went wrong. I added more cheese and flour in attempt to thicken. It worked a bit, but was still a bit runny. It set a little under the grill. It looked nothing like the picture though. Nevertheless, it tasted very nice and was gobbled up by my family. I do think I will give it another go.

michelelevy's picture
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All very delicious but I found the mashed potato & gravy unnecessary. A nice crisp gren salad with the mushroom rarebits is what I will be serving next time

chiisai-chef's picture
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Some great flavours in this dish, however you may wish to serve it in small portions as I found that a big portion of mash with gravy and the mushroom rarebit was all a bit too much thick liquid on one plate. Alternatively serve the the mushroom with pasta, and the mash with beef.

Very tasty!

goosegirl123's picture

I agree with you. Individually each component was quite good but I didn't think it was a good combination.