Welsh Rabbit from the tin

Name: Welsh Rabbit from the tin
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 750 g Mushrooms; 2 Onions; 1-2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 175 g Cheddar and Gouda cheese; 250 ml Beer; 2 TABLESPOONS Worcestershire sauce; 25 g Butter; 2 TEASPOONS spicy mustard; 7-10 Tbsp Cayenne pepper; 8 discs White bread (approx. 35 g each); 1/4 collar Parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

750 g Mushrooms
2 Onions
1-2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
175 g Cheddar and Gouda cheese
250 ml Beer
2 TABLESPOONS Worcestershire sauce
25 g Butter
2 TEASPOONS spicy mustard
7-10 Tbsp Cayenne pepper
8 discs White bread (approx. 35 g each)
1/4 collar Parsley

Directions

1
Clean, clean and slice the mushrooms. Peel and finely chop the onions. Heat oil in a pan, add mushrooms and fry them while turning. Add onions and fry briefly.
2
Season vigorously with salt and pepper. Set aside. Grate cheese coarsely. Heat beer, Worcestershire sauce, butter and mustard in a pot. Add cheese and melt while stirring constantly (must not boil!).
3
Season vigorously with salt, pepper and cayenne pepper. Remove from the heat and stir until the mixture thickens. Toast the slices of bread and place them next to each other on a baking tray.
4
Spread the mushrooms evenly on top and pour the cheese mixture over them. Bake in the preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: level 5) for approx. 5 minutes. In the meantime wash parsley, shake dry and cut into fine strips.
5
Remove from the oven, cut the slices of bread in half into a triangle and sprinkle with parsley.