Recipe - Swiss Rarebit

2 tablespoon Butter or olive oil
Three fourths pound Mushrooms; cut or sliced up
One half Tsp.salt
3 tablespoon Flour
1 One half cup Dry white wine
One half teaspoon Dried tarragon
5 Mediumsized scallons;
minced
1 cup Grated Swiss cheese; up to
(up to One fourth lb)
Thick slices of toasted
pumpernickel
Pinchlet freshly grated
nutmeg
Freshly ground black pepper

Source: The Enchanted Broccoli Forest by Mollie Katzen.

Yield: Approximately 46 servings

1. Melt the butter or heat the oil in a large skillet or mediumlarge
saucepan. Add the mushrooms and salt, and cook for about 10 minutes over
medium heat, stirring frequently

2. Gradually sprinkle in the flour, stirring constantly. Cook and stir for
about 1 minute, then stir in the wine and tarragon. Cover and simmer for
about 15 minutes.

3. Shortly before serving, stir in the scallion and cheese. Keep cooking on
low heat, stirring, until the cheese is completely melted.

4. To serve, place 4 generous slices of pumpernickel toast on 4 separate
plates or shallow soup bowls. Spoon the rarebit over the top, grind on the
nutmeg and pepper and it's ready to eat. Posted to JEWISHFOOD digest V97
#236 by Brian Mailman bmailman@hooked.net on Aug 21, 1997