Lincolnshire Poacher and Mushroom Rarebit

Lincolnshire Poacher and Mushroom Rarebit

Ingredients:

• ⅓  cup all-purpose flour
• ⅓  cup unsalted butter
• 1 cup milk
• 100 grams (½ cup) grated Lincolnshire Poacher Cheese
• 1 tsp Worcester sauce
• 1 tsp grainy Mustard
• 2 egg yolks
• Mushrooms sliced (a handful)
• Chopped onion (a little)
• Some cooked smoked bacon to add on the side

Preparation and Cooking:

• Melt butter in a thick-bottomed saucepan.
• Add flour to the butter and stir well with a wooden spoon until the roux begins to come away from the side of the pan.
• Gradually add the milk, mixing thoroughly to obtain a smooth sauce-like consistency.
• Cook the sauce for 5-10 minutes before adding the grated cheese, mustard and Worcester sauce.
• Remove pan from heat and stir in egg yolks. Season to taste, cover and leave to cool.
• Heat frying pan, drizzle with olive oil and add a knob of butter.
• Add the chopped onion and a good handful of sliced mushrooms. Saute until golden brown.
• Season to taste, finish with a squeeze of lemon juice and chopped tarragon.
• Cut four chunky slices of bread and toast them.
• Place toasted bread on an oven tray, scatter the sauteed mushrooms and onion mixture over the toast.
• Liberally spread the rarebit mixture over the mushrooms and place under a hot grill until golden brown.
• Serve with some crispy smoked bacon.

ENJOY!!