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.
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
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
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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
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
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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
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
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
