Thursday, November 29, 2007
225g Stilton cheese, crumbled
110g cheddar cheese, grated
Dash of Worcestershire sauce
½ tsp English mustard powder
salt and white pepper
6 large field mushrooms, stalks removed
2 Tbsp olive oil
6 slices ciabatta bread, toasted
Preheat the oven to 200c
Place the cheese and milk in a saucepan, and heat until the cheese is melted, stirring occasionally to keep the cheese from catching
Add the breadcrumbs and flour and cook for 2-3 min, stirring all the time
Allow to cool before adding the Worcestershire sauce, egg, egg yolk, and mustard.
Mix thoroughly and season with salt and white pepper
Place the mushrooms on a baking tray, spoon the mixture into the cavities and sprinkle with olive oil.
Place in the oven and bake for 10-15 min until the mushrooms are soft and the cheese is bubbling and brown.
Serve on toasted slices of ciabatta bread, with some of the juices poured over and a spoonful of chutney.
This recipe is from The Saturday Kitchen Cookbook. It also had an apple and tomato chutney part of the recipe, but I used Ruth’s Mom’s Chutney, because I had some already. I think that any good chutney would do as an accompaniment, just don’t skip it all together, because it really rounds out the dish and makes it good.
I’ve not ever made Rarebit before, and I like this version of it because I’m a big fan of stuffed mushrooms in all shapes and sizes. Interestingly, the stilton taste wasn’t nearly as strong as you would expect. Stilton has such an overpowering taste on it’s own, I always expect it to dominate anything I cook it with, but actually it works and plays very nicely with others.
This wasn’t the best thing I’ve ever had, but for a simple quick and nice dinner, this did the job nicely.