Mushroom Cobbler is a traditional British recipe for a classic vegetarian dish of wild mushrooms and onion in stock and white wine that's topped with a cobbler of flour, Cheddar cheese, wild garlic and hedge mustard leaves. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Cobbler.
For the Filling:
400g wild mushrooms, (whatever is available), sliced
1 onion, roughly chopped
oil or butter for frying (at least 2 tbsp) vegetable stock (or chicken stock)
white wine
1 tbsp plain flour
salt and freshly-ground black pepper, to taste
Method:
Heat the oil (or butter) in a pan and use to fry the onion and mushrooms for about 4 minutes, or until the onion is soft. Scatter the flour over the top then stir in and cook for 2 minutes, stirring constantly. Slowly add stock until you have a thick sauce (add a slug of wine at this point, if desired) ten bring to a simmer, season to taste and turn into a baking dish. Set aside as you prepare the scone topping.
Sift the flour into a bowl then stir in the cheese, chopped garlic leaves and chopped hedge mustard. Season well then add just enough milk to form a thick dropping consistency. Take spoonfuls of the scone mix and drop on top of the mushroom base until all the top of the dish is covered.
Transfer to an oven pre-heated to 180°C and bake for about 35 minutes, or until the scone topping is golden and cooked through. Serve hot.
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