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

Serves 6




  • 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)




  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.

Share this Concoction:


Share this Concoction:

Sign up for news and offers

© Copyright 2022. Wild Cornwall Trelonk. All Rights Reserved.

© Copyright 2021. Wild Cornwall Trelonk. All Rights Reserved.