Mushroom and Stilton rarebit with sweet chilli

4
20 minutes

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