Welsh Rarebit Recipe

What do Bill Maher, Gary Hirshberg and a Welsh rarebit recipe have in common? Find out here!

Earlier this week I asked for your thoughts on the meaning of the word natural when it comes to food labeling. The inspiration for the question is of course California’s Prop 37 which will be on the ballot this November. This proposition would have California join the many places that already require products that are genetically modified to be labeled as such.

On Friday evening, Gary Hirshberg of Just Label It and co-founder of Stonyfield Farm spoke with Bill Maher on Real Time about Prop 37 and the danger of genetically engineered foods. You can watch their conversation here.

It’s funny how sometimes your worlds collide. Real Time with Bill Maher is one of my favorite shows, I’ve had genetically engineered foods and Prop 37 on my mind a lot lately, I love Stonyfield and have recently joined the Stonyfield Clean Plate Club, and only last week I sent them a recipe to publish on their site.

Welsh Rarebit Recipe - A take on a traditional rarebit recipe, this is a less messy appetizer that you can eat with your fingers.

This union of things that I love and care about makes me want to share the Welsh rarebit recipe with you, my readers, whom I also adore.

Welsh rarebit would usually consist of a rich cheese and ale sauce poured over toast. For this version, I’ve made the dish a bit less sloppy, turning it into canapés that you can easily pick up with your fingers. I’ve used Stonyfield Organic Yogurt, of course, as well as Peak Organic IPA, cheddar cheese, mushrooms and thyme to make these canapés just as tasty as the classic dish that inspired them.

Another tasty canapés recipe that you might want to check out are my Corned Beef Canapes.


I hope you enjoy this Welsh rarebit recipe.



Welsh Rarebit Canapes

  • Author: Christine Pittman
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 servings


This is a fun take on Welsh rarebit. Typically, rarebit is a somewhat messy appetizer of cheese and IPA ale served over toast. This version is less messy and has been turned into finger food.


  • 1 tbsp olive oil
  • 1 tbsp butter
  • 16 oz crimini (baby bella) mushrooms, sliced
  • 1⁄2 tsp paprika
  • 1⁄4 tsp black pepper (coarsely ground)
  • 1 clove garlic (minced)
  • 1⁄2 cup IPA Beer, such as Peak Organic IPA
  • 1 tbsp thyme leaves (chopped or 1 tsp dried thyme)
  • 1 tbsp Dijon mustard
  • 8 slices French baguette (medium thickness)
  • 1⁄2 cup Whole Milk Plain Yogurt, such as Stonyfield Organic Whole Milk Plain Yogurt
  • 3 oz sharp cheddar cheese (about 1 and 1/2 cups loosely packed)


  1. Heat the olive oil and butter in a large skillet over medium-high heat. Add the mushrooms and stir to coat. Leave the mushrooms alone for 3-4 minutes until they’ve begun to brown underneath. Stir and leave them for another 2-3 minutes. Repeat one more time until mushrooms are nice and brown all over. Remove the skillet from the heat.
  2. Immediately add the salt, paprika, pepper and garlic. Stir for 30 seconds or so and then pour in the beer. Scrape the bottom of the skillet so that all the browned mushroom bits are picked up and dissolved into the beer.
  3. Put the skillet back onto the stove over medium-low heat. Stir and cook until most of the beer has disappeared leaving only a trace coating the mushrooms and making them glisten, 2-3 minutes. Remove from the heat.
  4. Stir in the thyme and the mustard. Allow everything to cool down for at least 5 minutes (you can alternatively transfer it all to a bowl, cover and refrigerate for up to 2 days). Meanwhile, toast the baguette slices.
  5. Prepare the broiler: Set your broiler to high and place an oven rack as far away from the broiler’s heating coils as possible.
  6. Stir the yogurt into the beer infused mushrooms. Arrange the baguette slices on a broiler pan. Scoop 1/8 of the mushrooms onto each slice of baguette. Top each with 1/8 of the cheese. Set the pan on the lowest rack in the oven and broil until the cheese is melted, bubbling and starting to brown on top.

You can also head over to Stonyfield’s Clean Plates Club to see my Welsh Rarebit Recipe.

Before you go I have a question. Have you ever had a moment like mine when you’re watching TV and suddenly your worlds seem to collide on screen?

I’d love to hear about it, especially if it’s food related. Scroll down and leave me a comment.

8 Responses to “Welsh Rarebit Recipe”

  1. Kerry Ann @Vinobaby's Voice — October 24, 2012 @ 4:51 pm (#)

    No worlds colliding story, but I’ll never forget watching Bill while hiding out in a middle-of-BFE Tennessee hotel room. My husband and I had an…interesting visit with his family and soaked in some of the local over conservative and under educated folks. We were amazed Maher’s show was not censored by the local cable provider. We kept waiting for someone to bang on the door and haul us away for listening to such a heathen show.

    Off to get that recipe–it looks divine!

    • Christine Pittman — October 25, 2012 @ 1:27 pm (#)

      That’s hilarious, Kerry! I can totally picture you watching in the hotel room, volume down, half hiding under the covers just in case. Too funny!

  2. Samantha — October 24, 2012 @ 1:08 pm (#)

    This is a wonderful image and has made me so hungry! thankfully it is lunch time! The clean plate program looks really interesting! I spotted your recipe on the front!

    • Christine Pittman — October 25, 2012 @ 1:27 pm (#)

      Now I need to go look at the Clean Plate Club and see that. I didn’t know they’d moved my recipe over. Very cool. Thanks for the photo compliment. It truly means a lot coming from you, Sam!

  3. Katie — October 24, 2012 @ 11:23 am (#)

    Christine this photo is stunning! Congrats on getting your recipe published on Stonyfield’s website!

    • Christine Pittman — October 25, 2012 @ 1:28 pm (#)

      Thank you and Thank you Katie! I like working with Stonyfield. Such a great company!


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