Wild Mushroom and Davidstow Cornish Rarebit with Nomad’s BBQ Rub

Serves 6

Ingredients:

• 300g Wild mushrooms (we were lucky enough to use chicken of the woods and ceps, but chanterelles would have been spectacular too)
• 250g Davidstow Cheddar
• 1 tsp Worcestershire Sauce
• 100ml full fat milk
• ¼ teaspoon Mustard Powder
• 100ml Cornish ale – we like Proper Job or Tribute
• 60g Butter
• 30g flour
• Pinch Cayenne Pepper
• Decent sprig of Thyme
• Nomad’s BBQ Rub
• Generous salt and pepper seasoning
• 6 slices of griddled Da Bara sourdough (or any sourdough if you are not near a Da Bara)

Method:

1. Brush off your wild mushrooms with a mushroom brush and fry them in a little butter with a dusting of Nomad’s BBQ Rub and a decent sprig of thyme.
2. Pour the milk, mustard powder, butter, flour cayenne pepper and Worcestershire sauce into a small saucepan and bring to the boil.
3. Add the beer to the pan and bring up to temperature then whisk in the cheese a little at a time until smooth.
4. Remove from the heat, spread thickly over the griddled sourdough and top with the thymey wild mushrooms.