Thank you for the inspiration from Happiness Stan Lives Here!
I saw his post for Mushroom Cobbler shortly before Christmas and decided to try out my own version… it’s delicious! A cheesey herby scone topping over creamy leeks and mushrooms… Perfect comfort food for January. 😀
Mushroom and Leek Cobbler
For 2-3 people you will need:
- 2 leeks, finely sliced
- 650g (1 1/2 lbs) mixed mushrooms (I use chanterelles, porcini and champignons), cleaned and sliced
- a little butter or margarine and oil for frying
- 200ml (4/5 cup) vegetable stock
- 75ml (1/3 cup) sherry or red wine
- 110ml (1/2 cup) (soya) cream (or milk)
- Thickener such as flour or cornflour: I use 1 tbsp potato starch
- Black pepper
- 1 tsp mixed herbs (I used dried wild garlic)
For the topping:
- 125g (1 cup) SR flour
- 55g (1/2 cup)wholemeal flour
- 1/2 tsp baking powder
- 55g (1/2 stick) (vegan) butter
- 65g (2 1/2 oz) grated Parmesan cheese (omit for vegan option and add a little nutritious yeast instead)
- 1 tsp dried thyme (try fresh too if you have some)
- 1/2 tsp dried (or 1tsp fresh) rosemary
- black pepper
- a little soya milk
Gently sauté the leeks in the oil and butter until very soft, then add the mushrooms and cook for a few minutes. Add the seasoning, stock, sherry and soya cream and simmer until the sauce starts to thicken. Add a little flour or potato starch to help create a creamy sauce.
Meanwhile preheat your oven to 180°C and make the topping: Sieve flours and baking powder. Mix in the cheese or yeast flakes, herbs and seasoning. Rub in the vegan butter with your fingertips until well incorporated. Slowly add some soya milk – just enough to bring the dough together. Do not kneed it but just press it into a flat form around 2-3 cm/ 1 inch high, and cut out rounds (about 9) with a cookie cutter.
Put your mushroom sauce in an oven-proof dish and place the scone rounds on top. Bake for 25-30 minutes, or until the scones are done and the sauce is bubbling.
Enjoy!
Looking at this has made me hungry and I’ve only just eaten 😉
I bet this is great food for dark winter nights.
It’s what I call “satisfying”! It’s warm and cosy and filling and the cream in the sauce makes it a bit naughty too. Although we need extra calories in winter, right? 😉
Hehe, definitely. Our bodies burn off so much energy keeping warm in winter that eating comforting meals is actually a survival strategy, surely 😉
That looks like a really good and warming dish, perfect winter food!
We need some warming food at this time of year, even if the weather is more spring-like than it should be!
This looks so delicious! I’m having friends over for dinner in a few days and this just might be our meal! Thanks for sharing!
Thanks for visiting – if you do make this dish I hope you all enjoy it!
This looks scrumptious. I will try to make one.
I’m glad I’ve inspired you Alain, and thanks for stopping by!
Looks great Cathy, comfort food for sure! 😉
😉 With cheesecake for dessert?… Maybe that would be a little too much comfort in one go! 😀
WHAT i thought cobbler was just for sweet omg this changes everything.
A whole new world of cobblers is waiting to be discovered… 😉 Thanks for visiting Maisa!
wow this looks great
Tastes pretty good too! 😉
This is definitely a warming comfort dish! I’ve made a similar veggie dish but never thought to use mushrooms and, my goodness, those scones look heavenly!! I just ate supper and now I’m hungry again, lol!
And Happy New Year!!
Thanks Barbara! The scones could be put on top of any tasty combination… I’ll be making this in the autumn quite often I think, when we get wild mushrooms on our markets. 😀
Oh my goodness but this is my kind of meal! I love mushrooms and anything in a cobbler form is particularly welcome! This is great comfort food. I am so glad you shared it with me–I think it was a personal gift. 🙂
This one is for you Debra! 😀 And with your chilly winter you need something hearty and warming! 😉
Cobbler is such a traditional English dish but I’ve never actually made it! I have some nice leeks in the garden perhaps now is the moment to try.
We love both sweet and savoury versions – doesn’t have to be mushrooms! Hope you try making one soon. I made a gorgeous rhubarb one last year too, here’s the link. 😉 https://wordsandherbs.wordpress.com/2012/05/31/rhubarb-and-strawberry-chocolate-cobbler/
I remember reading that post. I might have enough rhubarb to make it this year!
That looks a like a big improvement on my version – mine looked a bit flat!
I thought yours looked great – that’s what inspired me! 😉 (I never use eggs in cobbler/scone mixes, so maybe that makes them flatter?…)
Makes my mouth water and I’m not even hungry. Will have to try this!
Glad I have tempted you Marian! 😀
Boy does that look tasty!
Have a wonderful weekend Cathy!
Thanks Eunice – you too! And stay well wrapped up on that icy beach! 😉
unrecognizable in fact 🙂
LOL! 😀
Wow! What a perfect winter treat! A very timely recipe! Thanks.
You’re welcome Dan – thanks for visiting!
This is a beautiful sounding winner of a recipe; thanks for sharing!
And thanks for your lovely comment Ronnie! 😀
What a delectable winter dinner! The mushrooms surrounded by the creamy filling and topped with the scrumptious biscuits are so enticing!
My aim was to tempt! I do hope you try it Deb – or a variation on the theme. I think the cobbler topping would be great on any hearty vegetable stew and I will be trying out new combinations soon. Thanks for dropping by!
Looks like perfect comfort food for January, yummy.
Hi Andrea! Although my kitchen is rather small, it is the cosiest place to be in winter!
I like the idea of mushrooms and cheesy scones! Looks even better with your beautiful china.
The scones are so good I could eat them alone! 😉 Have a nice Sunday Simone! xx
Looks delicious and I will try it very soon – perfect winter food. Thanks for sharing and have a nice sunday, Cathy 🙂
Thanks Annette – you too! Hope you enjoy this dish as much as we do! 😉
Now that looks so delicious and tempting Cathy – I wonder what would happen if I left out the cream and cheese 🙂
Hi Anna. You could leave out the cream in the sauce quite easily, as I have done it with mushroom sauce before – just add a bit more stock and thickener. And the cheesy scone topping could be made minus the cheese and with more herbs. Have you ever tried nutritious yeast? It’s slightly cheesy and is low-fat and vegan. I have never cooked it as I think it would lose its flavour, but we have used it instead of parmesan for sprinkling on top of pasta dishes…. 😉
Cheesey herby scones??! Wow! I’ve not had a cobbler in such a long time but looking at yours I can’t think why … I’d love to try your recipe some time 😉
Do try it soon! The scones would be great with any kind of stew! 😀
Yum! My hubby hates mushrooms, so if I made this, I would have it all to myself…sounds okay to me! 😉
Sounds great! Maybe you could make half with some other veggies too, but the topping is a must-try!
What an interesting recipe, I am always looking for new ideas; thank you for sharing your knowledge.
I’m glad it appeals to you Charlie. Thanks for commenting!
This looks delicious! I love both mushrooms and leeks. I happen to have some in the fridge too, so maybe I’ll give this a go tomorrow! 🙂
Hi there! Hope you enjoy it as much as we do! 😀
I love leeks and mushrooms but never tried them together, will give it a go at the weekend – thanks
I hope you enjoy it – have a good weekend!