March 07, 2011
mushroom rarebit with mash & thyme gravy
from start to plate : 45 mins
good for : 'meaty' veggie meal!
welsh rarebit (on toast) is one of my favourite snacks, so i was quite excited when i saw this recipe in the good food magazine.
there were a few things about the recipe that struck me as a bit odd. firstly it says that it takes 1 hour 50m mins to cook....ridiculous! the recipe has you making the mash, leaving them, then doing the mushrooms, leaving them, and then making the gravy....what?! you can do it all at the same time and get it finished in well under 45 minutes.
the second point is that there is no way on earth that the dish was going to look anything like the photo....the recipe calls for you to melt the cheese in a pan and then spoon the mixture onto the mushrooms, so it has a flattened appearance. i think that melting all the ingredients in a pan for the topping was a little pointless, i would be tempted to do it 'raw' as i do when i make it on toast before grilling....this would give the appearance more 'body' as the cheese would still be in its grated form. having said all of that, the mushrooms did taste good; earthy, 'meaty' and comforting.
we always have red onions in the kitchen, unless a recipe specifically states otherwise; i would suggest not using the red onion, as i did, for this dish as it made the sauce take on a pinky hue. it made no difference to the taste (it was still good), but aesthetically it did look a bit freaky!
overall this dish was rather tasty, albeit not the most aesthetically pleasing dish we have ever created.
is it worth waiting for?
with a few alterations....yes!