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Madarch a Chaws Pob (Mushroom Rarebit)

Madarch Caws Pob (Mushroom Rarebit) is a classic Cymric (Welsh) variant of the traditional rarebit that uses field mushrooms rather than bread as a base. The full recipe is presented here and I hope you enjoy this classic Welsh version of Mushroom Rarebit.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Wild FoodCheese RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Risat teuluol yw hon. Mewn fford dim ond caws pob yw ond mae madarch yn cael eu defnyddio yn lle bara. Fe fyddwch angen un madarchen mawr (tua 10cm) i bob person. Madarch ceffyl yw'r gorau ond mae madarch cae yn gweithio hefyd.

Cynhwysion:

4 madarch mawr cae wedi eu pricio
2 llwy fwrdd of fenyn
2 llwy fwrdd of flawd
1 llwy de of fwstad Dijon
1 llwy de o saws Worcesterchire
½ llwy de o bupur du
60ml o gwrw porter
200g caws Cheddar

Dull:

Yn gyntaf dylid toddi'r menyd mewn sosban cyn ychwanegu'r blawd a'i gogino am ddau funud (heb losgi'r blawd). I'r gymysgedd yma dylid ychwanegu'r mwstadd, y saws Worcesterchire a'r cwrw. Wedi cogino'r cymysgfa am tua pedwar munud dylid ychwanegu'r caws wedi ei garfellu ychydig wrth ychydig gan sicrhau and yw'n llosgi ar waelod y sosban. Tra mae'r caws yn toddi dylid ffrio'r madarch ar yr ochor uchaf am tua pum munud a phan mae'r caws yn barod dylid ei dolldi ar ben ochr amrwd y madarch cyn ei roi o dan y gradell i liwio pen y caws (fe fyddaf yn rhoi paprika ar ben y cymysgfa caws cyn ei bobi).

English Translation

This is an old family recipe that's basically Welsh Rarebit, but made with mushrooms rather than bread. You will need 1 large mushroom (about 10cm diameter) per person. Horse mushrooms are best, but field mushrooms will also do.

Ingredients:

4 large field mushrooms or horse mushrooms, peeled
2 tbsp butter
2 tbsp flour
1 tsp Dijon mustard
1 tsp Worcestershire sauce
½ tsp black pepper
60ml porter beer
200g Cheddar cheese
sliced bread

Method:

Melt the butter in a saucepan and add the flour. Cook this mixture for about two minutes, ensuring that the flour doesn't burn. Add the mustard, Worcestershire sauce and the beer. Cook for about four minutes then begin adding the grated cheese little by little, ensuring that it does not burn on the bottom of the pan.

Whilst the cheese is melting fry your mushrooms on the upper side (the side without gills) in a buttered frying pan. When the cheese has all melted turn the part-cooked mushroom over and carefully place on a grill pan before adding the cheese mixture on top of the uncooked side of the cap. Place back under the grill until the cheese has coloured a golden brown (personally I like to add a little paprika at this time).