Mushroom rarebit with mash & thyme gravy

• floury potatoes↗1kg kg

  chopped into chunks

• butter↗25g g
• milk↗100ml ml
• large flat mushrooms↗4

  stems removed

• olive oil↗

  for brushing

• butter↗25g g
• medium onion↗1

  chopped

• plain flour↗1 tbsp tbsp
• Guinness↗75ml ml

  or other stout

• vegetarian mature cheddar↗140g g

  grated

• English mustard↗1 tsp tsp
• eggs↗2

  beaten

• extra-virgin rapeseed oil↗2 tbsp tbsp

  or olive oil

• medium onion↗1

  chopped

• thyme leaves↗2 tsp tsp

  plus extra to serve

• plain flour↗2 tbsp
• white wine↗125ml
• vegetable stock↗300ml
• ½ tsp Marmite

Step-by-step instructions

1. 1

   Heat oven to 200C/180C fan/gas 6. Put a large pan of water on to boil and salt it well. Boil the potatoes until tender, about 15-20 mins. Drain, return the potatoes to the pan and place over a low heat. Add the butter and milk, then mash until smooth. Remove from the heat and season with salt. Keep warm.

2. 2

   Meanwhile, brush the mushrooms generously all over with oil. Place gill-side up in a baking dish, bake for 15 mins, then remove from the oven. To make the rarebit topping, melt the butter in a saucepan over a medium heat and fry the onion for 10-15 mins until soft and translucent. Add the flour and cook for 1 min. Reduce the heat, then add the Guinness, cheese, mustard and seasoning, stirring until the cheese has melted. Add the eggs and stir constantly until the mixture thickens, about 5 mins, but don’t overcook or you’ll end up with scrambled eggs. Spoon the rarebit mix into the mushroom caps and set aside.

3. 3

   To make the gravy, heat the oil in a pan over a medium heat and add the onion and thyme. Fry for 10-15 mins until the onion is soft and translucent. Add the flour and cook, stirring, for 2 mins. Add the wine, stock and Marmite, then stir until thick. Simmer for about 5 mins.

4. 4

   Just before serving, heat the grill to high. Place the mushrooms under the grill and cook for a few mins until the rarebit is puffed and golden. Reheat the mash if you need to, place a spoonful on each plate along with a mushroom. Spoon gravy around and over the mash, scatter with thyme and serve.