Mushroom and Stilton rarebit with sweet chilli
by
Your browser doesn't support HTML5 video.
A British classic, this mushroom and stiltonrarebit recipe from Danny Kingston takes cheese on toast to a whole new level. The luxurious melted cheese topping is thickened with Stilton and chestnut mushrooms before being crisped up with some grated Parmesan. For a final flourish, Danny drizzles over sweet chilli sauce to bring together the combination of sweet, salty and umami flavours of the dish.
Ingredients
Mushroom and Stilton topping
- 40g of butter
- 100g of chestnut mushrooms , sliced
- 200g of Stilton , crumbled
- 1 tsp English mustard
- 20g of plain flour
- 2 tbsp of ale, or beer
- freshly ground black pepper
Rarebit
- 4 slices of white bread, thick cut
- 50g of Parmesan , grated
To serve
- 2 handfuls of watercress
- Thai Sweet Chilli Sauce, to drizzle
Method
1
To begin, place a frying pan over a medium heat and add half the butter. Once foaming, add the sliced mushrooms and cook down for a few minutes until soft and browned
2
Place the crumbled Stilton, mustard, flour and a few twists of pepper in a separate pan with the remaining butter. Place over a gentle heat and stir together
3
The mixture will start off quite dry, so add the beer to help the mixture soften and come together as a paste – be careful not to cook for too long as the cheese may start to separate
4
Stir the mushrooms through the stilton mixture, then remove from the heat and set aside
5
Preheat a grill to high. Toast the bread slices fully on one side then turn over and lightly brown the other side
6
Generously spread the mushroom and Stilton topping over this side and sprinkle over the Parmesan. Place back under the grill for a couple of minutes, until the cheese starts to brown and bubble
7
Serve with a handful of peppery watercress and a generous drizzle of the sweet chilli sauce
Discover more:
Go to Comments
Mushroom and Stilton rarebit with sweet chilli
