Thursday, November 24, 2016

Mushroom Cobbler

Biscuit Ingredients

  • 3 c flour
  • 1 T baking powder
  • 2 tbsp sugar
  • 2 tsp salt
  • 2 c milk
  • 1 stick melted unsalted butter
  • 2 c grated extra sharp cheddar cheese + 1 c reserved for later

Mushroom Filling Ingredients

  • 1 pt cremini mushroom diced medium
  • 1 pt whte button mushroom diced medium
  • 1 pt shiitake mushroom diced medium
  • 1 cup dried wild mush (I mixed morel, shitake, chanterelle and porchini)
  • 1 large onion small diced
  • 4 shallots diced
  • 1/2 T dry thyme
  • 4 c heavy cream
  • 2 c water
  • 4 T unsalted butter
Preheat oven to 400 F
Line two baking sheets with parchment or silicone mats

Blend dry ingredients well.
Warm the milk in microwave.
Add butter and milk together to the dry mix and combine just until the batter comes together.
Mix in grated cheese.
Spoon 3-4 diameter blobs onto baking sheets leaving about 1 to 1 1/2 inches between.
Bake for 15-20 minutes until done (brown on the bottom, browned areas on top.)
Set aside.

Mushroom Filling
Spread diced fresh mushrooms on a baking sheet.
Bake for 30 minutes.

Break up dried mushrooms into a small saucepan. Add 2 c water.
Boil for 30 minutes.
When done, remove mushrooms and dice. SAVE the water.

Meanwhile, melt butter in a 2 qt saucepan over medium high heat.
Add shallots and onions.
Sweat onions for 5-10 minutes until transparent.
Add thyme.
Add baked fresh mushrooms and stir.
Add diced boiled dry mushrooms and stir.
Add boiled mushroom water.
Stir constantly for a few minutes.
Add cream and bring to a simmer, then reduce heat, stirring frequently to prevent burning.
Once thickened, remove from heat.

Butter 6-10 ramakins.
Spoon mushroom filling into each to within 1/2 inch of the top.
Cover with broken biscuit pieces.
Sprinkle with reserved shredded cheese.
Place ramakins on a baking sheet and bake for 10-15 minutes until biscuits are browned and filling is bubbly.
Serve immediately.

This is my take on Mushroom Cobbler served at Brick & Fire Bistro by chef Jim Hughes