Mushroom cobbler

This mushroom cobbler recipe is a marvellously hearty vegetarian meal straight off the menu of Marcus Wareing's famous brasserie, The Gilbert Scott. Replace the garlic in this recipe with shredded wild garlic when in season

Mushroom cobbler recipe

Main

Medium

1 hour 50 minutes plus chilling time

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Method

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For the scone topping, mix the flour, baking powder, cheddar, herbs, salt and pepper together. Gently add the butter then bring the mix together with just enough cold water to form a dough

Mixing scones tip

Take care not to overmix the dough for the scones, otherwise the scones will be tough

Rest the scone mix in the fridge for at least 2 hours. Once chilled, roll out the dough to 1cm thickness and cut into disks using a 3cm pastry cutter, freeze until needed

For the cheese sauce, add the milk, bay leaf, onion, cloves and thyme to a pan over a medium heat and bring to a simmer. Once simmering, remove from the heat and leave to infuse for 30 minutes

Meanwhile, place a pan over a low heat. Melt the butter in the pan and add the flour, cook for 5 minutes to form a roux

Strain the infused milk, then whisk into the roux, a ladle at a time, until all the milk is incorporated into the roux. Simmer for 10 minutes, or until the flour has cooked out. Add the cheese, nutmeg, salt and pepper to taste. Set aside and keep warm

For the mushroom filling, cut the flat mushrooms into chunky strips, tear the oyster mushrooms into the same size pieces and cut the chestnut mushrooms into quarters. Fry in batches in a hot pan with oil until the mushrooms are coloured. Season with salt and pepper as you cook

Preheat the oven to 180ºC/gas mark 4. Prepare an egg wash in a small bowl

Making egg wash

Egg wash can be made simply by mixing a beaten raw egg with some water or milk

Place the mushrooms in a large bowl and add the spinach and garlic. Add enough cheese sauce to coat the mushrooms, then place in a large pie dish and top with 4 or 5 scones

Brush the scones with egg wash and bake the cobbler until bubbling and golden. Divide the cobbler between 4 and serve immediately

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Ingredients

Mushroom filling

500g of oyster mushrooms
500g of flat mushrooms
500g of chestnut mushroom
50g of baby spinach
25g of garlic, crushed
Bart salt
Bart black pepper
vegetable oil

Scone topping

175g of self-raising flour
1 tsp of baking powder
30g of cheddar, grated
100g of butter, cold and diced or grated
1 tbsp of fresh tarragon, chopped
1 tbsp of flat-leaf parsley, chopped
Bart salt
1 egg, beaten for egg wash
ice cold water
Bart black pepper

Cheese sauce

500ml of milk
40g of butter
40g of flour
1/2 onion
1 Bart bay leaf
3 Bart cloves
1 sprig of fresh thyme
50g of mature cheddar, grated
1 pinch of Bart ground nutmeg
Bart salt
Bart black pepper

Equipment

Pastry brush
3cm diameter cutter

This magnificent mushroom cobbler recipe by Marcus Wareing is a wonderfully cosy dish. It is a flavoursome vegetarian recipe that makes a great mushroom dish

Mushroom cobbler recipe Tweaks

What's this?

Mecca

If you don't have oyster mushrooms use more of the other ones. I was surprised the scones tasted so good without milk in the mixture. I might sprinkle some extra cheese on top for the last five minutes of baking!

3 July 2012

cbowen

more cheese!

30 January 2013

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