Mushroom and Leek Cobbler

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. πŸ˜€

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 sautΓ© 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 180Β°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.



55 thoughts on “Mushroom and Leek Cobbler

    • 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? πŸ˜‰

  1. 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. πŸ™‚

    • 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!

    • 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…. πŸ˜‰

  2. 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 πŸ˜‰

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