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
