Mushroom and Stilton rarebit with sweet chilli
A British classic, this mushroom and stiltonrarebit recipe from Danny Kingston takes cheese on toast to a whole new level. The luxurious melted cheese topping is thickened with Stilton and chestnut mushrooms before being crisped up with some grated Parmesan. For a final flourish, Danny drizzles over sweet chilli sauce to bring together the combination of sweet, salty and umami flavours of the dish.
First published in 2016
Ingredients
Metric
Imperial
Mushroom and Stilton topping
- 40g of butter
- 100g of chestnut mushrooms, sliced
- 200g of Stilton, crumbled
- 1 tsp English mustard
- 20g of plain flour
- 2 tbsp of ale, or beer
- freshly ground black pepper
Rarebit
- 4 slices of white bread, thick cut
- 50g of Parmesan, grated
To serve
- 2 handfuls of watercress
- Thai Sweet Chilli Sauce, to drizzle
SAVE RECIPE
Method
1
To begin, place a frying pan over a medium heat and add half the butter. Once foaming, add the sliced mushrooms and cook down for a few minutes until soft and browned
2
Place the crumbled Stilton, mustard, flour and a few twists of pepper in a separate pan with the remaining butter. Place over a gentle heat and stir together
3
The mixture will start off quite dry, so add the beer to help the mixture soften and come together as a paste – be careful not to cook for too long as the cheese may start to separate
4
Stir the mushrooms through the stilton mixture, then remove from the heat and set aside
5
Preheat a grill to high. Toast the bread slices fully on one side then turn over and lightly brown the other side
6
Generously spread the mushroom and Stilton topping over this side and sprinkle over the Parmesan. Place back under the grill for a couple of minutes, until the cheese starts to brown and bubble
7
Serve with a handful of peppery watercress and a generous drizzle of the sweet chilli sauce
First published in 2016
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