Crunchy Vegetable Rarebit

Pat Duran


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's all good and a real treat for family and friends....we love it!

pinch tips: How to Clean Pots and Pans





15 Min


20 Min




2 Tbsp
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

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.
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.
Now add the remainder of the cup of beer and the pieces of cream cheese and stir and cook until thickened and bubbly.
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