Mushroom Cobbler Recipe - Great British Chefs

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

Ingredients

print recipe

shopping List

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

print recipe

shopping List

3cm diameter cutter
Pastry brush

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

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

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

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

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

500g of oyster mushrooms
500g of flat mushrooms
500g of chestnut mushrooms
black pepper
salt
vegetable oil

Preheat the oven to 180ºC/gas mark 4. Prepare an egg wash in a small bowl

1 egg

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