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.