Brick & Fire Mushroom Cobbler

Step 1/10

• 1 oz dried porcini mushroom
• 1½ 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
• 2½ tbsp olive oil
• 2½ 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

• 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.

Enjoy your meal!