Rarebit Mushrooms with Pickle Dressing has quickly become a go-to in my kitchen for its perfect balance of savory, tangy, and umami flavors. The mushrooms are rich and earthy, complementing the creamy, sharp richness of rarebit sauce, while the pickle dressing adds a surprising zing that brings everything together.
What really sets this dish apart is its versatility—you can enjoy it as a hearty appetizer, a topping for toast, or even a side that steals the show.
If you’re looking for another crowd-pleaser to serve alongside, try a refreshing Malibu Bay Breeze. Its tropical flavors are the perfect contrast to the richness of the mushrooms, making for a well-rounded meal.
I first stumbled upon this combination during a cozy weekend brunch, and it immediately became a favorite. The combination of mushrooms, cheese, and pickles might sound unusual, but the flavors marry beautifully.
Plus, the dish can be made ahead of time, making it a stress-free yet impressive option for gatherings. Pair it with a smoky Romesco Sauce for an extra layer of depth and flavor—this smoky red pepper sauce is a match made in heaven.
What I Didn’t Expect About This Recipe:
- Rich and indulgent, yet light: Despite being creamy, this dish is satisfying without being heavy.
- Simple to make: It’s one of those recipes that looks more complex than it really is.
- Ideal for customization: You can play with different mushrooms or even serve it over roasted veggies.
- Unexpected hit with guests: People are always curious about it and love the unique flavors!
- Perfect for vegetarians: A great option for meatless meals that still pack a punch.
Rarebit Mushrooms with Pickle Dressing Recipe
Equipment
- Grill
- Baking tray
- Brush
- Mixing Bowl
- Fork
- Whisk
Ingredients
- 8 large flat mushrooms
- olive oil for brushing
- stalks trimmed
- 200 g cheddar grated
- 3 tbsp soft cheese
- 1 tsp Dijon mustard
- a dash Worcestershire sauce
- rocket
DRESSING
- 1 tbsp red wine vinegar
- chopped to make 1 tbsp pickled onions
- 3 tbsp olive oil
- 1 red chilli
- finely chopped
- chopped to make 1 tbsp flat-leaf parsley
- chopped to make 1 tbsp pickled cornichons
Instructions
- Preheat the grill to high and line a baking tray with foil. Brush mushrooms with oil, season, and grill for 6-8 minutes, turning until tender.
- Mash the cheeses, mustard, and Worcestershire sauce together, then season.
- Fill mushroom cavities with the cheese mixture and grill until golden and bubbly.
- Whisk vinegar and oil, then mix in the rest of the dressing ingredients.
- Serve mushrooms with the pickle dressing spooned over and rocket on the side.
