Mushroom Cheese Rarebit

Microwaverina's picture

Sep. 06, 2010

Ingredients

Margarine/Butter 1/4 Cup (4 tbs)
All purpose flour 1/4 Cup (4 tbs)
Salt 1/2 Teaspoon
Pepper 1/4 Teaspoon
Dry mustard 1/4 Teaspoon
Worcestershire sauce 1/4 Teaspoon
Canned mushroom stems and pieces 4 1/2 Ounce , drained, reserve liquid (1 Can)
Milk 4 Tablespoon (To Make 1 Cup With Mushroom Can Liquid)
Beer/Medium white wine 1/2 Cup (8 tbs)
Shredded cheddar cheese 8 Ounce (2 Cups)
Chopped pimiento 2 Ounce , drained (1 Jar)
Toasts/Baking powder biscuits / toasted english muffins / hot cooked potatoes 4 (To Serve)

Directions

1. Place margarine in 1 1/2-quart casserole. Microwave uncovered on high (100%) until melted, 30 to 45 seconds. Stir in flour, salt, pepper, mustard and Worcestershire sauce.

2. Add enough milk to mushroom liquid to equal 1 cup. Gradually stir into flour mixture. Microwave uncovered on high (100%), stirring every minute, to boiling, 2 to 3 minutes.

3. Add beer; stir in cheese, mushrooms and pimiento. Microwave uncovered on high (100%), stirring every minute, until mixture is hot and cheese is melted, 3 to 4 minutes. Serve over toast.

Recipe Summary