Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Butter or olive oil |
| ¾ pounds | Mushrooms; sliced |
| ½ \N | Tsp.salt |
| 3 tablespoons | Flour |
| 1½ cup | Dry white wine |
| ½ teaspoon | Dried tarragon |
| 5 \N | Medium-sized scallons; minced |
| 1 cup | Grated Swiss cheese; up to (up to 1/4 lb) |
| \N \N | Thick slices of toasted pumpernickel |
| \N \N | Pinchlet freshly grated nutmeg |
| \N \N | Freshly ground black pepper |
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@...> on Aug 21, 1997