Swiss cheese and mushroom sauce served over toasted pumpernickel or sourdough bread.
2 tablespoons butter
3/4 pound mushrooms, sliced
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 1/2 cups dry white wine
1/2 teaspoon dried tarragon
5 medium green onions, thinly sliced
1 cup (4 ounces) Wisconsin Swiss cheese
4 slices pumpernickel or sourdough bread, toasted
Ground nutmeg, to taste
Black pepper, to taste
- 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 green onions 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.
Makes 4 servings.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.