MUSHROOM RAREBIT WITH MASH & THYME GRAVY

Mushroom rarebit with mash & thyme gravy image

This is serious British comfort food for a chilly spring day

Provided by Celia Brooks Brown

Time 1h50m

Number Of Ingredients 19

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Ingredients

1kg floury potatoes , chopped into chunks
25g butter
100ml milk
4 large flat mushrooms , stems removed
olive oil , for brushing
25g butter
1 medium onion , chopped
1 tbsp plain flour
75ml Guinness or other stout
140g vegetarian mature cheddar , grated
1 tsp English mustard
2 eggs , beaten
2 tbsp extra-virgin rapeseed oil or olive oil
1 medium onion , chopped
2 tsp thyme leaves , plus extra to serve
2 tbsp plain flour
125ml white wine
300ml vegetable stock
½ tsp Marmite

Steps:

Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.
Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don't overcook or you'll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.
To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.
Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.

Nutrition Facts : Calories 624 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.28 milligram of sodium