Make Warm, Bubbly and Golden Deliciousness
This mushroom cobbler recipe is a marvelously hearty vegetarian meal, but don't let that fool you.....Many vegetarian dishes are full of flavors and textures and here is one of the best!
Mushroom Cobbler
Serves 4
Total time: 1 hour, 50 minutes plus chilling time
Ingredients
Mushroom Filling
1 lb of oyster mushrooms
1 lb of flat mushrooms (hearty, full flavored like portobello)
1 lb of chestnut or cremini mushrooms
2 oz of baby spinach
1 oz of garlic, crushed
vegetable oil
salt
black pepper
Scone Topping
6 oz of self-raising flour
1 tsp baking powder
2 oz of cheddar, grated
1 stick of butter, cold and diced or grated
1 tbsp of fresh tarragon, chopped
1 tbsp of flat-leaf parsley, chopped
ice cold water
1 egg, beaten for egg wash
salt
black pepper
If you have no desire to make scones from scratch you can always use a pre-made biscuit dough. Slice (slightly frozen) each raw biscuit in half, incorporate the cheese, tarragon and parsley by sprinkling on one half then pressing the other half back on top and then proceed as directed below as if using the scone rounds.
If you have no desire to make scones from scratch you can always use a pre-made biscuit dough. Slice (slightly frozen) each raw biscuit in half, incorporate the cheese, tarragon and parsley by sprinkling on one half then pressing the other half back on top and then proceed as directed below as if using the scone rounds.
Cheese Sauce
1/2 onion
2 oz of mature cheddar, grated
2 tbsp of butter
3 tbsp oz of flour
2 cups of milk
1 bay leaf
3 cloves
1 sprig of fresh thyme
1 pinch of ground nutmeg
salt
black pepper
Chopped flat leaf parsley or chopped chives for garnish
Preparation
Scone Topping
Mix the flour, baking powder, cheddar, herbs, salt and pepper together. Gently add the butter then bring the mix together with just enough cold water to form a dough. Before adding the water, try using a fork or dough hooks if using a mixer rather than your hands....keeping the temperature of the butter as chilled as possible. I recommend grating frozen butter for a better distribution of the butter through the dough.
Rest the scone mix in the fridge for at least 2 hours. Once chilled, roll out the dough to 1/2 in thickness and cut into disks using a 1 1/4 inch pastry cutter, freeze until needed.
Cheese Sauce
Add the milk, bay leaf, onion, cloves and thyme to a pan over a medium heat and bring to a simmer. Once simmering, remove from the heat and leave to infuse for 30 minutes.
Meanwhile, place a pan over a low heat. Melt the butter in the pan and add the flour, cook for 5 minutes to form a roux.
Strain the infused milk, then whisk into the roux, a ladle at a time, until all the milk is incorporated into the roux. Simmer for 10 minutes, or until the flour has cooked out. Add the cheese, nutmeg, salt and pepper to taste. Set aside and keep warm.
Mushroom Filling
Cut the flat mushrooms into chunky strips, tear the oyster mushrooms into the same size pieces and cut the chestnut mushrooms into quarters. Fry in batches in a hot pan with oil until the mushrooms are colored. Season with salt and pepper as you cook.
Preheat the oven to 350°F
Prepare an egg wash in a small bowl.
Place the mushrooms in a large bowl and add the spinach and garlic. Add enough cheese sauce to coat the mushrooms, then place in a oven proof dish and top with 4 or 5 scones.
Brush the scones with egg wash and bake the cobbler until bubbling and golden. Divide the cobbler between 4 and serve immediately. Sprinkle with chopped flat leaf parsley or chives for garnish.
Perfect for dinner anytime and even a Sunday brunch item. If you want to personalize this dish, use single serving gratin dishes, oval personal sized casserole or baking dishes.
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