Welsh Rarebit Mushroom Toast Cups

Ingredients

• sliced bread, crusts removed4 large slices
• button mushrooms, chopped300 g
• butter35 g
• plain flour1 tbsp
• milk180 ml
• strong cheddar, grated140 g
• English mustard1 tsp
• Worcestershire sauce1 tsp
• chives, chopped2 tbsp
• black pepper1/2 tsp

Method

1. 1Press the bread into a greased muffin tin to form cup shapes and toast in a hot oven at 200°C for 6 to 8 minutes until crisp.
2. 2Cook the mushrooms in half the butter over medium-high heat until their moisture evaporates and they start to brown deeply.
3. 3Melt the remaining butter in a small pan, stir in the flour, then whisk in the milk to make a smooth sauce.
4. 4Add the cheddar, mustard, Worcestershire sauce, and black pepper, stirring until glossy and thick.
5. 5Fold the mushrooms and half the chives into the cheese sauce, then spoon the mixture into the toast cups.
6. 6Bake for 5 to 7 minutes until bubbling, then finish with the remaining chives and serve immediately.

Tips

• Cooking the mushrooms until dry gives the filling a richer, meatier flavor.
• Serve quickly; the toast cups are best when crisp against the molten filling.

Nutrition