California Rarebit

Welsh rarebit goes West Coast, and honestly, it might never go back.

Monterey Jack cheese melts into dry white wine in a double boiler, creating a silky, pourable sauce enriched with a beaten egg, Worcestershire, and crushed basil. Meanwhile, sliced mushrooms get a quick saute in butter with a dusting of garlic powder until they’re tender and fragrant.

Toast points line the plate. The warm cheese sauce goes on first, then the garlicky mushrooms pile on top. A final sprinkle of cubed Jack cheese and a quick trip under the broiler turns the whole thing into a bubbly, golden, stretchy masterpiece.

This is comfort food with class. Serve it for a cozy dinner for four or as a showstopping appetizer when you want to impress without spending hours in the kitchen.

Chef Tips

• Use a double boiler for the cheese sauce. Direct heat will scorch the cheese and make it grainy.
• Temper the egg by adding a little hot cheese mixture to it first, then stir it back in. This prevents scrambled egg bits in your sauce.
• Watch the broiler closely. You want bubbly and golden, not charred. Two to three minutes is usually all it takes.