| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter or olive oil |
| 3/4 |
lb |
Mushrooms; sliced |
| 1/2 |
|
Tsp.salt |
| 3 |
tb |
Flour |
| 1 1/2 |
c |
Dry white wine |
| 1/2 |
ts |
Dried tarragon |
| 5 |
|
Medium-sized scallons; minced |
| 1 |
c |
Grated Swiss cheese; up to (up to 1/4 lb) |
|
|
Thick slices of toasted pumpernickel |
|
|
Pinchlet freshly grated nutmeg |
|
|
Freshly ground black pepper |
INSTRUCTIONS
Source: The Enchanted Broccoli Forest by Mollie Katzen.
Yield: Approximately 4-6 servings
1. Melt the butter or heat the oil in a large skillet or medium-large
saucepan. Add the mushrooms and salt, and cook for about 10 minutes over
medium heat, stirring frequently
2. Gradually sprinkle in the flour, stirring constantly. Cook and stir for
about 1 minute, then stir in the wine and tarragon. Cover and simmer for
about 15 minutes.
3. Shortly before serving, stir in the scallion and cheese. Keep cooking on
low heat, stirring, until the cheese is completely melted.
4. To serve, place 4 generous slices of pumpernickel toast on 4 separate
plates or shallow soup bowls. Spoon the rarebit over the top, grind on the
nutmeg and pepper and it's ready to eat. Posted to JEWISH-FOOD digest V97
#236 by Brian Mailman <bmailman@hooked.net> on Aug 21, 1997
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”