Recipe for Swiss Rarebit 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 tbl Butter or olive oil
3/4 lb Mushrooms, sliced
1/2 tsp salt
3 tbl Flour
1/2 cup Dry white wine
1/2 tsp Dried tarragon
5 med -sized scallons, minced
1 cup Grated Swiss cheese, up to (up to 1/4 lb)
Thick slices of toasted pumpernickel
Pinchlet freshly grated nutmeg
Instructions:
Instructions:
Yield: Approximately 4-6 servings

1. Melt the butter or heat the oil in a large skillet or medium-large saucepan. Add the mushrooms and salt, and cook for about 10 minutes over medium heat, stirring frequently

2. Gradually sprinkle in the flour, stirring constantly. Cook and stir for about 1 minute, then stir in the wine and tarragon. Cover and simmer for about 15 minutes.

3. Shortly before serving, stir in the scallion and cheese. Keep cooking on low heat, stirring, until the cheese is completely melted.

4. To serve, place 4 generous slices of pumpernickel toast on 4 separate plates or shallow soup bowls. Spoon the rarebit over the top, grind on the nutmeg and pepper and its ready to eat.

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