Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter

  2. 3/4 pound mushrooms, sliced

  3. 1/2 teaspoon salt

  4. 3 tablespoons all-purpose flour

  5. 1 1/2 cups dry white wine

  6. 1/2 teaspoon dried tarragon

  7. 5 medium scallions (green onions), thinly sliced

  8. 1 cup (4 ounces) Wisconsin Swiss cheese

  9. 4 slices pumpernickel or sourdough bread, toasted Ground nutmeg, to taste Black pepper, to taste

Instructions Jump to Ingredients ↑

  1. In a large skillet, melt butter; add mushrooms and salt. Cook for about 10 minutes over medium heat, stirring frequently. Gradually add the flour, stirring constantly; cook and stir for about 1 minute. Add wine and tarragon; cover, then simmer for about 15 minutes. Shortly before serving, stir in scallions and cheese. Cook over low heat until cheese melts, stirring constantly. To serve, place 1 bread slice on each serving plate or shallow bowl. Ladle the rarebit over top. Sprinkle with nutmeg and black pepper. Serve immediately.


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