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Parasol Mushroom with Bacon Rarebit

Parasol Mushroom with Bacon Rarebit

Parasol Mushroom with Bacon Rarebit

By recipes genie | Published on December 30, 2024

Tools & Equipment

1
Large Skillet
2
Whisk
3
Cutting Board
4
Knife
5
Paper Towels
6
Spoon

Ingredients

Mushroom

  • 1
    2 pieces large parasol mushrooms

Bacon

  • 1
    100 grams thick-cut bacon

Rarebit Sauce

  • 1
    25 grams unsalted butter
  • 2
    25 grams all-purpose flour
  • 3
    250 ml whole milk
  • 4
    150 grams sharp cheddar cheese, grated
  • 5
    1 unit teaspoon Dijon mustard
  • 6
    1 unit tablespoon Worcestershire sauce
  • 7
    0.25 unit teaspoon smoked paprika
  • 8
    0.1 unit teaspoon cayenne pepper (optional)
  • 9
    0.1 unit teaspoon salt
  • 10
    0.1 unit teaspoon black pepper

Garnish

  • 1
    2 unit sprigs of fresh thyme

Directions

1

Prepare the Mushrooms

Carefully clean the parasol mushrooms using a soft brush or a slightly damp cloth. Avoid soaking them in water as they can become soggy. Gently remove the stems and set aside. If the caps are very large, they can be halved or quartered for easier cooking.

2

Cook the Bacon

Place the bacon slices in a cold skillet over medium heat. Cook until crispy, flipping occasionally. Once cooked, remove the bacon from the skillet and place them on a paper towel-lined plate to drain excess fat. Once slightly cooled, roughly chop the bacon. Reserve the bacon fat in the pan.

3

Make the Roux

Melt the butter in the same skillet with the bacon fat over medium-low heat. Once melted, add the flour and stir continuously for 1-2 minutes to create a roux. This mixture will look like a thick paste and will be the base for the sauce.

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4

Create the Velouté

Gradually whisk in the milk, making sure to incorporate it completely before adding more. Continue whisking until the mixture thickens to a smooth sauce. This process is known as making a 'velouté'. It's important to whisk continuously to prevent lumps from forming.

5

Add Flavorings and Cheese

Reduce the heat to low and stir in the grated cheddar cheese, Dijon mustard, Worcestershire sauce, smoked paprika, cayenne pepper (if using), salt, and black pepper. Continue stirring until the cheese is melted and the sauce is smooth and creamy.

6

Sauté the Mushrooms

Increase the heat to medium-high, add the mushrooms to the pan and cook in the bacon fat and remaining butter for about 3-4 minutes on each side or until they develop a slight golden-brown color. The mushrooms should be tender but not mushy.

7

Assemble and Serve

Place the sautéed mushrooms onto a serving plate and spoon the warm rarebit sauce generously over the mushrooms. Top with the crispy chopped bacon and garnish with fresh thyme sprigs.

Recipe Tips

  • For a vegetarian option, omit the bacon and use olive oil instead of bacon fat for cooking the mushrooms. You may want to add some smoked salt to give some smoky notes.
  • If you don't have a skillet, a large frying pan will work as well. Make sure it is suitable for cooking over heat.
  • Adjust the amount of cayenne pepper depending on your preference for heat. Start with a small amount and add more as needed.
  • Use a good quality sharp cheddar cheese for the best flavor in the rarebit sauce. Pre-grated cheese might not melt as smoothly as freshly grated cheese.
  • Make sure your skillet is hot before adding the mushrooms. This will help to achieve a nice sear and prevent them from becoming too soggy.
  • Store any leftover rarebit sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before using.
  • For cleanup, soak the pan in warm soapy water after cooking. This will make it much easier to remove any burnt-on bits.
  • Wash your hands thoroughly before and after handling raw mushrooms and bacon to prevent the spread of bacteria. Do not consume raw mushrooms.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

20g

Protein

20g

Fat

35g

Fiber

3g

Sugar

5g

Sat. Fat

15g

Sodium

1000mg

Trans Fat

0.5g

Cholesterol

120mg

Potassium

400mg

Vitamin A

150%

Vitamin C

5%

Calcium

300%

Iron

2%

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