crunchy vegetable rarebit

Name: Crunchy Vegetable Rarebit
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoon(s) butter; 12 small or more-button mushroom,chopped coarse; 1/4 cup(s) each finely chopped celery and onion; 1 clove(s) garlic, minced; 2 tablespoon(s) bell pepper(any color),finely chopped; 1/2 cup(s) water chestnuts, drained and roughly chopped; 1/4 cup(s) corn starch; 2 teaspoon(s) dry mustard; 1 tablespoon(s) fresh thyme, chopped fine; 2 teaspoon(s) worcestershire sauce; 3 ounce(s) package cream cheese, very soft and cut in pieces; 1 cup(s) stout beer,reserve remainder in can; 4 cup(s) shredded swiss cheese or your choice

(1 RATING)

21 Pinches 8 Photos

Pat Duran

Las Vegas, NV

Updated on Jul 10, 2015

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!

Rate

prep time 15 Min

cook time 20 Min

method Saute

yield 4-6 serving(s)

Ingredients

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

How To Make crunchy vegetable rarebit

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.

Step 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.
Step 3

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