Brick & Fire Mushroom Cobbler

Brick & Fire Mushroom Cobbler

Based on 0 ratings
desiree macdonald

desiree macdonald

Community member

Difficulty

Hard 💪
90
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings2
1 oz
dried porcini mushroom
cups
water
½
red onion
3
shallots
tbsp
olive oil
tbsp
butter
Salt & pepper
¼ lb
Cremini mushrooms
¼ lb
oyster mushroom
¼ lb
White mushrooms
2 cloves
garlic
5 sprigs
thyme
1 pinch
Cayenne
¼ tsp
Worcestershire sauce
½ cup
red wine
2 tbsp
flour
½ cup
heavy cream
2 cups
flour
1 tsp
baking soda
2 tsp
baking powder
1 tsp
salt
4 tbsp
butter (cold)
½ cup
Parmesan cheese
1⅓ cups
buttermilk

Utensils

food processor

  • Step 1/10

    • 1 oz dried porcini mushroom
    • cups water

    Pour boiling water over dried mushrooms and soak for 30 minutes. When done set the water aside for later.

  • Step 2/10

    • ½ red onion
    • 3 shallots
    • tbsp olive oil
    • tbsp butter

    Carmelize onions and shallots with part of the oil and butter for half hour to an hour

  • Step 3/10

    • 2 cloves garlic

    Remove the onions and add some oil and the garlic. Saute until fragrant

  • Step 4/10

    • ¼ lb Cremini mushrooms
    • ¼ lb oyster mushroom
    • ¼ lb White mushrooms

    Add chopped up mushrooms and porcinis and saute until the mushrooms lose their moisture

  • Step 5/10

    • Salt & pepper
    • 5 sprigs thyme
    • 1 pinch Cayenne
    • ¼ tsp Worcestershire sauce
    • ½ cup red wine
    • 2 tbsp flour

    Season and add some flour to thicken. Then add wine and cook out. Then add the reserved water. Simmer while it thickens and salt and pepper to taste.

  • Step 6/10

    Add cream and put in casserole dish or individual ramekins. Set aside until ready to cook.
    • ½ cup heavy cream

    Add cream and put in casserole dish or individual ramekins. Set aside until ready to cook.

  • Step 7/10

    Preheat oven to 400*

  • Step 8/10

    • 2 cups flour
    • 1 tsp baking soda
    • 2 tsp baking powder
    • 1 tsp salt
    • 4 tbsp butter (cold)
    • ½ cup Parmesan cheese
    • food processor

    Combine dry ingredients in a food processor, then pulse in the chilled butter until a course meal forms. Then process with Parmesan for a few seconds.

  • Step 9/10

    • 1⅓ cups buttermilk

    Stir in buttermilk just until dough forms. It will be sticky. Don’t over mix.

  • Step 10/10

    Spoon dough onto mushrooms. If desired add salt, pepper, & more Parmesan. Then place in oven and bake for 25 minutes or until top is golden.

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