Morels are in!
terry

Morel Rarebit

Published in: Earthy Delights

2 ounces fresh Morel mushrooms -- cleaned and sliced
2 tablespoons unsalted butter
2 tablespoons flour
1 teaspoons dry mustard
1 teaspoons Worcestershire sauce
Sea salt & freshly ground Black Pepper
1/2 cup dark beer
3/4 cup heavy cream
2 1/2 cup grated cheddar cheese
1/8 teaspoons Tabasco sauce (optional)

Melt the butter in a medium sized saucepan over low heat and add the
morels. Cook for 2 or 3 minutes or until lightly browned and slightly
softened. Sprinkle in the flour. Reduce heat slightly and continue to
cook for 2 to 3 minutes, stirring gently. Add mustard, Worcestershire
sauce, salt, and pepper and beer and gently whisk until smooth. Pour in
the cream and continue to stir until it begins to thicken. Gradually add
cheese, little by little, stirring constantly until cheese melts and
sauce is smooth. Add the Tabasco sauce, if desired, and stir again.
Pour over toasted bread or English Muffins and serve immediately.

Recipe Notes

This version of "rarebit" is a little closer to the traditional version
from the UK. It's made with a little dark beer for the classic flavor,
but we think it's made even better by the addition of morel mushrooms.
This recipe also uses only a couple ounces of fresh morels, but you can
certainly add more if you want. I always do.


Exported from A Cook's Books -- Recipe management for Macintosh

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