Mushroom Cobbler Recipes

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MUSHROOM COBBLER



MUSHROOM COBBLER image

Categories     Mushroom     Side     Bake     Quick & Easy     Casserole/Gratin     Healthy

Yield 10

Number Of Ingredients 24

Cobbler Tops ( x 2 in parenthesis)
1 ½ cup flour (3 cups)
1 ½ tsp baking powder (1 tbsp)
1 tbsp sugar (2 tbsp)
1 tsp salt (2 tsp)
1 cup milk (2 cups)
4 tbsp melted butter ( ¼ lb =8tbsp)
1 cup grated jack cheese (2 cups)
Stir lightly milk and butter into dry ingredients
Add cheese and stir
DO NOT OVERMIX less is best!
Top mushroom mix and Bake 400 for 15-20 min until lightly golden
Mushroom Cobbler Mix
4 qts cremini mushroom diced medium
2 qts oyster mushroom diced medium
1 cup dried wild mush mix
2 large onions diced
4 shallots diced
1/3 bottle white wine
½ cup sherry wine
¼ cup sherry vinegar
1 tsp thyme
4 cups heavy cream
Salt & pepper to taste

Steps:

  • Sauté onions and shallots in olive oil and butter until translucent with golden edges -Add in fresh mushrooms and sauté on med-high stirring often to get some color on them add in wines and vinegar reduce by 50 % -Add in thyme and cream, salt & pepper

BEEF AND MUSHROOM COBBLER



Beef and Mushroom Cobbler image

Adapted from "Minced Beef Cobbler" on BBC Good Food website Feel free to use beef stock; I just used chicken because that's what I had.

Provided by Lauren H-C

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

2/3 lb ground beef
1 onion, chopped
salt
pepper
1 lb cremini mushroom, halved
1 tablespoon thyme leaves
2 tablespoons all-purpose flour
1 dash Worcestershire sauce
2 cups chicken stock
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons lard, softened
2 tablespoons milk
1 tablespoon thyme leaves

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Place a 1-quart capacity au gratin dish or other casserole on a baking sheet and set aside.
  • In a large skillet over medium-high heat, sauté the beef and onion until the beef is no longer pink. Stir frequently to prevent sticking. Season with salt and pepper.
  • Stir in the mushrooms, thyme and 2 tablespoons flour. When the flour is all stirred in, add the Worcestershire sauce and deglaze the pan with the chicken stock, bring mixture to a boil, then simmer 10 minutes, stirring occasionally.
  • Meanwhile, make the dumpling topping by putting the 2/3 cup flour, 1/2 teaspoon baking powder and 1/2 teaspoon salt in a mixing bowl and rub in the lard. Stir in the milk and thyme. Set aside.
  • When the filling has simmered 10 minutes, transfer it to the au gratin dish and top with rounded tablespoonfuls of topping. Bake in the middle of the oven about 25 minutes, or until dumplings are cooked through.

Nutrition Facts : Calories 395.4, Fat 19.9, SaturatedFat 7.6, Cholesterol 62.2, Sodium 570.5, Carbohydrate 31.2, Fiber 2, Sugar 5.1, Protein 23.1

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