Earthy Delights Recipe

Morel Rarebit

Morel Rarebit
Various recipes for Welsh rarebit include the addition of ale, mustard, ground cayenne pepper and Worcestershire sauce. The sauce may also be made by blending cheese and mustard into a white sauce of butter, flour and milk or cream. Our version uses all of these ingredients, plus another not usually seen in other recipes – morel mushrooms. This “rare bit” also makes an excellent sauce for vegetables and fish, or a delicously savory dip. Cold leftover rarebit (if there is any) makes a great sandwich spread too.

2 ounces fresh morel mushrooms, cleaned and sliced or 1/2 oz dried morel mushrooms, reconstituted, drained & sliced * (see below)
3 Tbsp unsalted butter
3 Tbsp flour
1 Tbsp Founders Dirty Bastard Mustard
1 tsp Worcestershire sauce
sea salt & freshly ground black pepper
1/2 cup dark beer
1 1/2 cups milk
8 oz grated sharp cheddar cheese
1/8 tsp cayenne pepper (optional)
2 Tbsp snipped chives for garnish (optional)



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, stirring to mix well. Reduce the heat slightly and continue to cook for 2 to 3 minutes, stirring gently. In a medium bowl, mix together the milk, mustard, Worcestershire sauce, salt and pepper and beer.


Pour in the milk mixture and continue to stir until the sauce begins to thicken. Stir in the grated cheese little by little, stirring constantly until the cheese melts and the sauce is thick and smooth. Season to taste with salt and pepper. Stir in the cayenne pepper, if using.


Ladle the rarebit generously over toasted bread, English Muffins or homemade croutons and pop under a preheated broiler for 1 -2 minutes or until the sauce is bubbling and slightly browned. Garnish with an additional sprinkle of cayenne and some snipped chives, if desired. Serve immediately. Sweet dreams!


* If fresh morels are out of season, substitute 1/2 oz dried morels. Reconstitute by putting the dried morels into a small bowl and pouring over very hot water, sufficient to cover them. Allow to soak for 15 – 20 minutes or until soft and pliable. Drain well, reserving the soaking liquid for other uses, such as soups or sauces. Rinse the reconstituted mushrooms well under cool running water to remove any remaining grit or debris. Drain again, pat dry and use.