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

Instructions

Preheat oven to 400 F

Line two baking sheets with parchment or silicone mats

Biscuits

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

Beef Stew

(Sorry - I missed my photo opportunity!)

Ingredients
5 lb Beef round - cut roughly into 1 to 1 1/2 inch cubes
2 1/2 lbs carrots, cleaned and cut into 3" pieces
6 medium onions, cleaned, sliced
2 1/2 c red wine (I used Cabernet Franc)
3 c beef stock
leaves of fresh rosemary (I got mine from about 10 inches of stem)
4 bay leaves
1/2 t salt
1 t fresh ground pepper

1/2 lb shiitake mushrooms, cleaned and sliced 1/4" wide

1 1/2 c cold water
12 T cornstarch

Instructions
Put everything except the mushrooms in a large crockpot.
Turn on high to reach bubbling.
Turn down to low to cook for 3-4 hours
Turn on high and add mushrooms - cook for 2 hours.
Mix cold water and corn starch - add a bit at a time to the crockpot, around the perimeter.
Gently stir crockpot contents to distribute the cornstarch slurry.

Continue to cook on high bringing back to bubbling.
If the carrots are cooked through, reduce to low and hold to serve when ready.