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.
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!