Savory Mushroom Cobbler

Filling:

1/4 cup extra virgin olive oil

1 lb assorted mushrooms, wiped clean, trimmed and chopped or sliced

2 good sized cloves of garlic, minced

1 teaspoon sherry vinegar or balsamic vinegar

1 tablespoon lemon juice

1 teaspoon dried thyme

1/4 teaspoon paprika

Dash of cayenne

1 cup milk

2 tablespoons butter

2 tablespoons flour

Salt and pepper to taste

Cobbler topping:

1 & 1/4 cups all-purpose flour

1 tablespoon sugar

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon crumbled dried rosemary

5 tablespoons cold butter, cut into small pieces

1/2 cup sour cream

1/4 cup milk

Optional:  4 to 8 oz soft chevre style goat cheese

Make mushroom filling:

Heat oil in a large saucepan or deep skillet over medium-high heat.  Sauté mushrooms for about 2 minutes, stirring constantly.  Lower heat to medium.  Add garlic, vinegar, lemon juice, thyme, paprika and cayenne.  Cook 3 to 5 minutes, or until mushrooms have softened.  Add salt and pepper to taste.  Turn off heat.  Pour mushrooms and liquid into an 8" x 8" square glass or ceramic baking pan (should be at least 2" deep).  Wipe out saucepan and set aside.

In a small saucepan, heat milk over low heat.  

Meanwhile, over low heat, melt butter in the pan you just cooked the mushrooms in.  Stir in flour and cook, uncovered, stirring occasionally with a wooden spoon, for 2 to 3 minutes.  Remove from heat.  Slowly whisk in the hot milk.  Return pan to the heat.  Simmer slowly, whisking constantly to smooth any lumps (do not boil).  Then, over low heat, cook for 5 to 8 minutes or until thickened, stirring occasionally to prevent lumps.  Season with salt and pepper to taste.  Pour over mushrooms in baking pan and stir everything to combine well.  Set aside.

Preheat oven to 350°F

Make cobbler dough:

In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt and rosemary.  Add butter pieces and cut butter into flour mixture using a large fork or two knives.  Mixture will resemble cookie crumbs.

Add sour cream and milk and stir with a fork until liquid is absorbed, then use your hands to knead dough several times until a sticky ball of dough is formed.  Turn ball of dough out onto a lightly floured surface and, using your hands or a rolling pin, press out into a flat shape that is large enough to cover the mushrooms.  Lay flattened dough over mushrooms in baking pan.  Using a sharp knife, cut out 5 small holes in dough to vent.  Brush surface of dough with a little milk or some lightly beaten egg.  

Bake 40 to 45 minutes, or until top is golden brown.  Let cool 5 minutes or so. Serve hot, topped with crumbled goat cheese.

4 to 8 servings

Roasted beetroot relish

Preparation and cooking times

Prep 20 mins

Cook 1 hr 30 mins

Serves 8

 

Ingredients

• 4 medium beetroot
• 4 garlic cloves , unpeeled
• olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp capers
• 1 tbsp gherkins
• 2 tbsp chopped flat-leaf parsley
• 1 tbsp white wine vinegar

1. Heat the oven to 190C/fan 170C/gas 6. Trim each beetroot leaving the stalk and root end attached. Line a small roasting tin with a piece of foil, arrange the beetroot on the foil and add the whole cloves of garlic. Drizzle with 3 tbsp olive oil, balsamic vinegar and a splash of water. Season, cover tightly with the foil and roast for about 1-11/2 hours or until tender.
2. Once the beetroot is cool enough to handle peel the skin off, dice the flesh and tip into a bowl. Finely chop the capers and gherkins and add to the beetroot with the chopped parsley.
3. Squeeze the roasted garlic out of each clove and mash in a small bowl. Add the white wine vinegar and 2 tbsp olive oil and whisk together. Season, pour over the beetroot and mix well.