Another recipe created to use up my bountiful supply of wild garlic. I served these up as canapes but by all means these would be great at full size for lunch.
Make the topping by melting the butter in the saucepan then whisking in the flour to make a white sauce. Gradually incorporate the milk and creme fraiche. Take off the heat and add the rest of the topping ingredients.
Pre-heat oven or grill to 180c. Arrange the bread fingers on a baking tray and toast lightly for a few minutes.
Then dollop a spoonful of the rarebit mixture on top and grill/bake till the topping is golden and bubbling. This will take around 5 minutes.
Garnish with the mushrooms and shoots.