Name: Mushroom rarebit with mash & thyme gravy
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Yield: 4
Cuisine: British
Ingredients: 1kg floury potatoes chopped into chunks; 25g butter; 100ml milk; 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; 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

Home
Recipes
Mushroom rarebit with mash & thyme gravy

Mushroom rarebit with mash & thyme gravy

Celia Brooks Brown

Save recipe

Serves 4

Easy

Prep: 30 mins

Cook: 1 hr and 20 mins

A star rating of 4.1 out of 5.9 ratingsRate

loading...

This is serious British comfort food for a chilly spring day

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal624
fat33g
saturates16g
carbs58g
sugars9g
fibre6g
protein23g
salt1.28g

low

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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.1 out of 5.9 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now