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Mushroom rarebit with mash & thyme gravy

Mushroom rarebit with mash & thyme gravy

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Rating: 4 out of 5.9 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

This is serious British comfort food for a chilly spring day

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal624
fat33g
saturates16g
carbs58g
sugars9g
fibre6g
protein23g
low insalt1.28g
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Ingredients

For the mash

  • 1kg floury potatoes , chopped into chunks
  • 25g butter
  • 100ml milk

For the mushrooms

For the gravy

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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Overall rating

Rating: 4 out of 5.9 ratings
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