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Slow roasted Swiss Brown mushrooms with Welsh Rarebit


  • Preheat oven to 140°C fan forced (160°C normal).
  • Place the mushrooms, skin side down, in 1-2 baking trays, sprinkle with oil and seasonings, and cook in the oven for 15-20 mins until they collapse a bit.
  • At the same time, melt the butter in a heavy-bottomed pot. Then add the flour and gently cook for a few minutes, continually stirring.
  • Pour in the lager and stir over a medium heat until creamy. DON’T BOIL!
  • Add the spices and briefly cook to toast, continually stirring.
  • Then add both cheeses with a little ground pepper and cook until they melt, still stirring.
  • Remove the pot from the heat, add the egg yolks and mix in well. Taste for seasoning.
  • When ready, arrange the mushrooms in an ovenproof dish in one layer, skin side down. Sprinkle the Rarebit and anchovies over the top, and briefly cook under a preheated overhead grill or in the oven for about 8 mins until warmed through and the topping has melted.
  • For a light lunch, serve with a green salad on the side.



  • 8 field mushrooms, stems removed & cleaned
  • olive oil
  • sea salt & freshly ground pepper
  • 100 gm butter
  • 2 tbsp plain flour
  • 160 gm lager, at room temperature
  • 2 tspn ground coriander
  • 2 tspn smoked paprika
  • 220 gm good tasty cheese, grated
  • 220 gm smoked cheddar, grated
  • 2 small egg yolks
  • a few finely diced anchovies (optional)

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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