Mushroom cobbler
- Main
- medium
- 4
- 1 hour 50 minutes, plus chilling time
PT1H50M
This mushroom cobbler recipe is a marvellously hearty vegetarian meal straight off the menu of Marcus Wareing's famous brasserie, The Gilbert Scott. Replace the garlic in this recipe with shredded wild garlic when in season.
Discover more:
Share recipe
Related recipes
Related recipes
Braised venison cobbler
Apple and pear cobbler
Peach cobbler
Gluten-free toad in the hole
Crespelle alla fiorentina
Ingredients
Metric
Imperial
Mushroom filling
- 500g of oyster mushrooms
- 500g of flat mushrooms
- 500g of chestnut mushrooms
- 50g of baby spinach
- 25g of garlic, crushed
- vegetable oil
- salt
- black pepper
Scone topping
- 175g of self-raising flour
- 1 tsp baking powder
- 30g of cheddar, grated
- 100g 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
Cheese sauce
- 1/2 onion
- 50g of mature cheddar, grated
- 40g of butter
- 40g of flour
- 500ml of milk
- 1 bay leaf
- 3 cloves
- 1 sprig of fresh thyme
- 1 pinch of ground nutmeg
- salt
- black pepper
Equipment
- 3cm diameter cutter
- Pastry brush
Method
1
For the 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
- 1 tsp baking powder
- 30g of cheddar
- 1 tbsp of fresh tarragon
- 1 tbsp of flat-leaf parsley
- ice cold water
- salt
- black pepper
- 175g of self-raising flour
- 100g of butter, cold and diced or grated
2
Rest the scone mix in the fridge for at least 2 hours. Once chilled, roll out the dough to 1cm thickness and cut into disks using a 3cm pastry cutter, chill until needed
3
For the 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
- 500ml of milk
- 1/2 onion
- 1 bay leaf
- 3 cloves
- 1 sprig of fresh thyme
4
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
- 40g of flour
- 40g of butter
5
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
- 1 pinch of ground nutmeg
- salt
- black pepper
- 50g of mature cheddar
6
For the 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 coloured. Season with salt and pepper as you cook
- 500g of oyster mushrooms
- 500g of flat mushrooms
- 500g of chestnut mushrooms
- black pepper
- salt
- vegetable oil
7
Preheat the oven to 180ºC/gas mark 4. Prepare an egg wash in a small bowl
- 1 egg
8
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 large pie dish and top with 4 or 5 scones
- 50g of baby spinach
- 25g of garlic
- 1 egg
9
Brush the scones with egg wash and bake the cobbler until bubbling and golden. Divide the cobbler between 4 and serve immediately
You may also like
Mushroom cobbler
SITES
INFORMATION
© Great British Chefs 2019