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Morel Rarebit II

Morel Rarebit II
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. Like our other version, this recipe also uses only a couple ounces of fresh morels, but you can certainly add more if you want. We always do.
Ingredients:

2 ounces fresh Morel mushrooms, cleaned and sliced
2 tbsp unsalted butter
2 tbsp flour
1 tsp dry mustard
1 tsp Worcestershire sauce
sea salt & freshly ground black pepper
1/2 cup dark beer
3/4 cup heavy cream
2 1/2 cups grated cheddar cheese
1/8 tsp Tabasco sauce (optional)



Directions:


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.

 

Tip:  If fresh morels are out of season, substitute 1/2 oz dried morels.  Reconstitute, drain & rinse before using.  This "rare bit" also makes an excellent sauce for vegetables and fish, or a fantastic, savory dip!

 

 

Products suggested for this recipe:



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EARTHY DELIGHTS • 2871 Jolly Rd • Okemos, MI 48864 USA • tel 855.328.8732 fax 517.253.7366 • info@earthy.com