[an error occurred while processing this directive] Mixed Mushroom Cobbler - Steven and Chris
Mixed Mushroom Cobbler

Mixed Mushroom Cobbler


If you're looking for another option for Meatless Mondays, celebrity cook Kary Osmond offers a mushroom cobbler that you can whip up with ingredients in your pantry and crisper.


2 x 8 oz. packages Cremini mushrooms
2 tablespoons butter
2 tablespoons olive oil
1 medium onion, diced
2 leeks (white and greens), thinly sliced
4 teaspoons garlic, minced
2 medium carrots, peeled and sliced into coins
2 ribs celery, diced
1/3 cup dry white wine
2 tablespoons AP flour
2 cups low sodium vegetable or mushroom broth
14 oz can cannelini beans, drained and rinsed
1 cup green peas, fresh or frozen
2 tablespoons chopped parlsey
to taste salt and pepper
3/4 cup all purpose flour
3/4 cup spelt flour
1 1/2 tsp baking powder
1 teaspoon sugar
1/4 teaspon baking soda
1/4 teaspon salt
6 tablespoons cold butter, cubed
3/4 cup buttermilk
1/4 cup cheddar
1 tablespoon fresh rosemary, minced


  1. Preheat oven to 400 F.
  2. Melt butter and olive oil in a large nonstick frying pan over medium-high heat.  Add mushrooms and a pinch of salt.  Cook, stirring occasionally until mushrooms have released their liquid and browned, about 10 minutes. Transfer to a bowl.
  3. Place pan back on stove and reduce heat to medium.  Add onion, leeks, garlic, carrot, celery, and 1/2 teaspoon of salt.  Cook, stirring often until vegetables have softened, about 10 minutes.  Add mushrooms and wine.  Cook  and stir until wine has reduced to nothing.
  4. Sprinkle flour over vegetable mixture, stirring to coat all the vegetables. Cook for 1 minute.
  5. Slowly stir in vegetable broth, scraping up all the browned bits on the bottom of the pan.
  6. Bring to boil. Reduce heat and simmer uncovered, until thickened, about 10 minutes.  
  7. Stir in canellini beans, green peas, and parsley and pour into 9x9 baking dish. 
  8. Meanwhile, in bowl, whisk together flour, spelt flour, baking powder, sugar, baking soda, and salt.
  9. Using pastry blender or 2 knives, cut in butter until crumbly. Drizzle in buttermilk, add in half of cheese, stirring just until soft sticky dough forms.
  10. Turn out onto floured surface; knead 6 times or just until smooth. Roll out into 10- x 8-inch rectangle. Cut into 9 biscuits.
  11. Arrange biscuits over filling; sprinkle with remaining cheese. 
  12. Bake for 35 minutes at 350 F.

More Vegetarian Recipes:

Mushroom Parmesan Sliders
Surprisingly Hearty Meatless Monday Recipes
Raw Diet Meal Ideas


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