Earthy Delights Recipe

Welsh Rarebit with Chanterelle Confit

Welsh Rarebit with Chanterelle Confit
A classic cheese rarebit made with dark beer and the addition of delicious chanterelle mushrooms in the form of a confit. Get ready for a heavenly treat here on earth. It can be made with fresh or reconstituted dried mushrooms, but the confit really adds a little extra je ne sais quoi!

1 Tbsp butter
1 Tbsp flour
1 cup grated sharp cheddar cheese
1 cup dark beer
2 Tbsp Chanterelle Confit (see recipe in Earthy Delights recipe file)
1 tsp mustard powder
Dash of smoked paprika
Dash of cayenne pepper
Salt and pepper to taste
2 large slices rustic bread



Pre-heat the broiler of your oven.


Melt the butter in a heavy saucepan over medium heat. Add the flour and whisk into the melted butter. Cook over medium heat for about 5 minutes, stirring occasionally.


Add the dark beer and whisk until the mixture is smooth and thickened slightly. Add the grated cheese, mustard powder, paprika and cayenne and stir until well incorporated. Add the chanterelle confit and stir in. Adjust seasonings to taste and reduce the heat to very low.


Toast 2 thick slices of rustic bread and place one slice each on oven-proof plates.


Spoon or pour half of the cheese and mushroom mixture over the top of each slice.


Slip the plates under the broiler for a minute or two until the mixture bubbles and browns, but does not burn. Serve immediately.