I made this recipe for Welsh rarebit by following the recipe from Speedy BOSH!, a new vegan cookbook which reached the shelves earlier this month. In their book they make the Welsh rarebit with leek which sounds really nice. But I only had button mushrooms at home. This is so good that I will make it again with leeks too.
The recipe also calls for pale ale. I had none, but I had some Toast craft lager that I used. If you want to know more about Toast Ale, a vegan brand with amazing environmental credential, check my review on my lifestyle blog.
You can decorate the welsh rarebit with any kind of fresh herbs you have. If you don’t have any you can add a bit of freshly ground pepper or sweet chilli flakes.
Ingredients for 4 servings of Welsh rarebit.
– 4 big slices of sourdough loaf
– 250g button mushrooms
– 150ml Toast Ale
– 30g plain white flour
– 30g vegan butter
– 120g vegan cheese
– 1 tsp mustard
– olive oil
– fresh herbs, I used citroenmelisse
In a frying pan put a bit of oil and the button mushrooms and cook over medium heat.
Meanwhile, put the butter in a pan and leave it on the hob over medium heat until is melts. Add the flour and stir to incorporate. Pour the ale gradually, stirring to incorporate after each pour. Toss in the grated cheese and incorporate. Add the mustard on top and stir until all the ingredients are combined.
Lightly toast the bread. Place it on a baking tray and arrange the mushrooms on top. Scoop the cheese sauce on top and drizzle just a bit of olive oil. Put the tray under the pre-heated grill and leave to cook for about 3 minutes, until the cheese topping gets a bit darker.
Take out and transfer the slices onto the plates. Decorate with the fresh herbs and enjoy.