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

Bejewelled Puddings

Ingredients

Ingredients for sponges
100g butter
70g brown sugar
2 medium eggs, beaten (for vegan*use 2 tbsp soya flour with 4 tbsp water)
100g ground almonds
40g plain flour
1 tsp baking powder
pinch nutmeg and cinnamon
450g fruit - cherries, apricots, raspberries, blue berries or your choice
3 tbsp caster sugar
200ml of flavoured brandy or liqueur to match fruit e.g. crème de cassis for raspberries, apricot brandy for apricots, cherry brandy for cherries etc.

Ingredients for brandy sauce
Cooking and preparation time 10 minutes
30g butter or vegan margarine*
30g plain flour
350ml milk or soya milk*
350ml milk or soya milk*
20g caster sugar
100ml single cream or soya cream*
2 tbsp brandy
2 drops of vanilla or almond extract

Method for the sponges

01

Preheat the oven to 180°C/Gas Mark 4.

 

02

To make the sponge base, cream together the butter and brown sugar. Now add the eggs, almonds, flour, baking powder, nutmeg, cinnamon and mix in thoroughly. Set aside.

 

03

Make the fruit layer next. Add the fruit, sugar and brandy or liqueur to a small saucepan and simmer until most of the liquid has been absorbed. This should take around 15 minutes.

 

04

Grease four ramekins and line with baking parchment. Place the fruit mixture into each of the ramekins then add the sponge mixture. Bake in the oven for 25 minutes or until the sponge has risen and is crisp.

 

05

When done, let the puddings cool slightly before turning them out onto a plate each. You may need to go around the puddings with a sharp knife if they have stuck to the sides, carefully remove baking parchment.

 

Method for the brandy sauce

01

Gently melt the butter (or margarine) then add the flour, stirring with a whisk. Allow to cook for two minutes, keep stirring.

 

02

Slowly add the milk, stirring all the time. As the milk is added the sauce will start to thicken.

 

03

Add the sugar and allow the sauce to cook for 5 minutes on a low heat, stirring from time to time.

 

04

Add the cream and brandy plus either vanilla or almond extract. Bring slowly back to a higher temperature stirring all the time then serve immediately.