Wild Mushroom Cobbler
- Yield 8 servings
- 2 pounds red onions
- 2 1/2 tablespoons tablespoons olive oil
- 2 1/2 tablespoons tablespoons butter
- -- Salt to taste
- 2 ounces dried porcini mushrooms
- 1/2 pound fresh oyster mushrooms
- 1 large large container of white button mushrooms
- 2 -- garlic cloves
- 1 -- pinch dried thyme leaves
- 1 -- pinch cayenne
- -- Freshly ground black pepper to taste
- 1/2 cup dry red wine
- 2 to 3 tablespoons tablespoons all-purpose flour
- 1 1/2 cups reduced fat milk, heated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 4 tablespoons chilled butter
- 1/2 cup grated Parmesan cheese
- 2 1/3 cups buttermilk
- Prepare the filling: Pour 1½ cups boiling water over the dried porcini and let stand for at least 30 minutes.
- Peel the red onions. Cut in half and slice thinly and evenly. If you have a mandoline, this is the best tool to use for quick, even slicing, but if not, slice by hand or with slicing attachment and a food processor.
- In a large, heavy skillet or dutch oven, heat a table spoon of olive oil and a tablespoon of butter, add the onions and a good pinch of salt. Cook over medium-low flame, stirring often, for 20 minutes or until the onions are nicely browned and thoroughly softened.
- Clean all the fresh mushrooms by wiping them down with a cloth to remove any dirt. You can rinse them quickly instead, but don’t soak them in water to clean. This will make them too soggy. Slice all the fresh mushrooms. When the dried porcini are soft (30 minutes) remove them from the soaking liquid, but reserve the liquid and strain it through a coffee filter or fine sieve. Finely chop the porcini and reserve.
- Remove softened onions from pan. Reserve. In the same pan, over low-medium heat, heat 1 ½ tablespoons of olive oil and 1 tablespoon of butter. Add chopped garlic and stir about 1 minute without letting garlic color or burn, then add the fresh mushrooms and a little salt. Sauté the mushrooms, stirring often until they start to release their liquid. Add the chopped porcini, the thyme, cayenne and black pepper, and keep cooking over medium heat until the excess liquid has cooked away, and the mushrooms are sizzling and beginning to color.
- Sprinkle 1 to 2 tablespoons of flour over mushrooms and stir to coat thoroughly and brown the flour a bit. Add additional fat if needed to keep it from burning.
- Preheat oven to 350F.
- Add the red wine to mushrooms, stirring to deglaze the brown bits and flour from the bottom of the pan. As the wine reduces and thickens from the flour, add the soaking liquid from the dried mushrooms. Combine the mushrooms with the reserved onions and simmer all together for a few minutes. Liquid should thicken. Taste and adjust seasoning.
- Pour the mushroom mixture into a lightly buttered, or cooking spray coated gratin/baking dish, spreading it evenly. Hold at room temperature. The recipe can be made ahead to this point and mushroom mixture can be refrigerated overnight in an airtight container. Reheat mixture over medium flame until hot, stirring often, then transfer to baking dish and proceed with biscuit dough and baking.
- Prepare the biscuit dough: Combine the flour, baking soda, baking powder and salt in the bowl of a food processor. Add the chilled butter, cut into small cubes and pulse briefly until the mixture has the texture of coarse meal. Add the Parmesan cheese and pulse again for a few seconds until combined. Add the buttermilk and pulse until just combined, do not over mix. Dough will be thick and sticky.
- Spoon the biscuit dough onto the mushroom mixture, distributing it more or less evenly over the top, but it’s ok to leave little pockets of “air” between the spoons of dough so the mushroom mixture can bubble and breath underneath when you are baking it. It should look rustic, and bumpy, not smooth. Bake the cobbler at 350F for 12 to 15 minutes or until biscuits are golden brown. Remove from oven and serve immediately.
Rachel Willen, FoodFix