Rarebit Mushrooms on Toast
Garlicky field mushrooms under a mustardy Worcestershire cheese topping, grilled until bubbling and served on thick toast.
Made with Cheese sauce. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £1.25 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the grill to high. Mix the olive oil with the garlic and a pinch of salt and brush it over the mushrooms. Put them gill side up on a baking tray.
- 2
Grill the mushrooms for 5 minutes until soft and juicy.
5 min - 3
Warm your ready made cheese sauce (see the base recipe) in a small pan and stir in the mustard and Worcestershire sauce.
- 4
Spoon the sauce over the mushrooms and grill for 3 to 4 minutes until bubbling and golden.
3 min 30 s - 5
Toast the sourdough while the mushrooms finish.
- 6
Set two mushrooms on each slice of toast, pour over any juices from the tray and top with chives.
Tips
- Check the Worcestershire sauce is vegetarian, as traditional versions contain anchovies.
- Wipe mushrooms rather than washing them, so they brown instead of steaming.
- A splash of beer or cider in the sauce, as in a classic rarebit, gives extra depth.
Storing and freezing
Best eaten straight away. Leftover mushrooms keep in the fridge for 1 day. Reheat in a hot oven until steaming hot all the way through, and toast fresh bread.
Questions
What is a rarebit?
Rarebit is a savoury Welsh dish of cheese sauce flavoured with mustard and Worcestershire sauce, poured over toast and grilled until bubbling.
Can I use button mushrooms?
Yes, thickly sliced and fried for 5 minutes before topping. Flat mushrooms give the best base.
Can I add a poached egg?
Yes, an egg on top works well. The dish is then no longer egg free.
More made with cheese sauce
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.