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. If you're a fan of mushrooms, we have a whole collection of mushroom recipes for you to peruse.

Have a look through our vegetarian recipes for more delicious meat-free dishes.

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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Mushroom filling

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
  • salt
  • 1 egg, beaten for egg wash
  • ice cold water
  • black pepper

Cheese sauce


  1. Pastry brush
  2. 3cm diameter cutter

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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?
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
more cheese!
30 January 2013