Mushroom Cobbler

Mushroom Cobbler

This cobbler is worthy of any holiday table. There are several steps: caramelizing onions, sautéing the mushrooms, making a light béchamel, combining the cheese biscuit dough. If you are not familiar with the individual steps, they are well worth learning as they can be used to make any number of delicious mushroom-based dishes. This recipe serves 9 with a big side salad and some nice pickles, but 4 of us made a lunch of the test batch.

The caramelized onions:
1 ½ lb. sliced onions
1 Tbsp. butter
1 Tbsp. olive oil
¼ tsp. salt

The mushrooms:
1 ½ -2 lb. mixed mushrooms: Shiitake, Oyster, Lion's Mane, Comb Tooth, or any combination
1 Tbsp. butter
1 Tbsp. olive oil
¼ tsp. salt

The béchamel:
3 cloves garlic, chopped
½ c. port, dry sherry, or broth
Pinch of dried thyme and red pepper flakes
1 ½ Tbsp. flour
1 Tbsp. butter
1 ½ c. warmed milk

Drop biscuit topping:
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
4 Tbsp. cold butter
½ c. asiago or hard cheese, grated
1 ⅓ c. buttermilk

Start with the onions. That way, by the time you've completed the other steps, the onions will be ready to incorporate.

Caramelize the onions: Heat the butter and oil in a large sauté pan and add the onions, sprinkling with salt. Lower the heat and sauté frequently while the onions soften and turn color. Within 45 minutes to an hour, the onions should be totally soft, dark gold and sweet. Adjust the salt and add a grind of pepper.

Sauté the mushrooms: Meanwhile, heat the oil and butter for the mushrooms. Add the mushrooms and salt, reducing the heat after the mushrooms start to release liquid. Add the thyme and a dash of red pepper flakes or black pepper. Stir occasionally until mushrooms are soft and just a little liquid is left. Add the wine or broth, and sauté until a rich syrup remains. Adjust seasoning to taste.

Make the béchamel: Heat 1 Tbsp. butter and add the 1 ½ Tbsp. flour, cooking until bubbly. Add the 1 1/3 c. of warmed milk a little at a time, stirring after each addition until smooth. Cook a few more minutes following the last addition, until the mixture is the consistency of medium thick gravy.

Combine the mushrooms, the onions and béchamel and pour into a buttered casserole or gratin dish.

Make the biscuits: Cut the butter into the flour, salt, baking powder and soda. Stir in the grated cheese. Add the cold buttermilk and lightly combine. Drop evenly over the top of the filling; I use 1/3 c. scoop which makes 9 biscuits over the top of a 9 inch square, 3 ½ inch deep gratin pan.

Bake at 400° F. for 25-30 min.

This recipe was adapted from "The New Vegetarian Epicure"