Crunchy Vegetable Rarebit

Pat Duran

By
@kitchenChatter

This is not your ordinary Rarebit..but it is so good..I have made it several times; you can add more mushrooms if you like ,you can add fresh ones or wild ones or those in a can, drained. You can add or delete any of the vegetables and add you favorite....sometimes I add salad shrimp, diced fine,or cooked chicken or leftover grilled beef....it's all good and a real treat for family and friends....we love it!


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Comments:

Serves:

4-6

Prep:

15 Min

Cook:

20 Min

Method:

Saute

Ingredients

2 Tbsp
butter
12 small
or more-button mushroom,chopped coarse
1/4 c
each finely chopped celery and onion
1 clove
garlic, minced
2 Tbsp
bell pepper(any color),finely chopped
1/2 c
water chestnuts, drained and roughly chopped
1/4 c
corn starch
2 tsp
dry mustard
1 Tbsp
fresh thyme, chopped fine
2 tsp
worcestershire sauce
3 oz
package cream cheese, very soft and cut in pieces
1 c
stout beer,reserve remainder in can
4 c
shredded swiss cheese or your choice

Directions Step-By-Step

1
Using a heavy bottomed skillet over medium heat, melt the butter then add the mushrooms, celery,onion,pepper,water chestnuts and garlic and cook until tender.
2
Remove skillet from heat. Blend in the corn starch mixed with a little of the cup of beer, mustard, worcestershire, thyme. Return to medium heat.
3
Now add the remainder of the cup of beer and the pieces of cream cheese and stir and cook until thickened and bubbly.
4
Gradually add the cheese; cook and stir until the cheese has melted; if necessary add some of the beer reserved in the can to thin the sauce if necessary--otherwise drink the remainder.
Serve hot over toasted pumpernickel, toast points,English muffins or timbales...Enjoy!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Heirloom