Stranger Foods

Wild mushroom & tarragon cobbler

Serves 4 | Prep 15 mins | Cook 1 hr 10 mins

This straightforward recipe makes a perfect comforting dinner. Serve with a simple dressed green salad.

Source: Foolproof Veggie One-Pot: 60 Vibrant and Easy-Going Vegetarian Dishes

Ingredients

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Imperial

x0.5

50 g dried porcini mushrooms
50 g unsalted butter
1 onion, finely chopped
2 cloves garlic, finely grated
800 g mixed mushrooms, chopped into roughly 2 cm chunks
2 tbsps brandy
150 g full-fat cream cheese
1½ tsps tarragon, chopped
sea salt and freshly ground black pepper
250 g self-raising flour
100 g cold butter, coarsely grated
100 ml whole milk
1 egg, beaten

Instructions

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Preheat the oven to 200°C.
Place the dried porcini in a bowl and pour over about 400 ml boiling water. Set aside for up to to rehydrate.
Melt the butter in your deep pot over a low-medium heat. Add the onion and cook gently for until soft but not browning. Add the garlic and cook for more.
Drain the porcini in a sieve and rinse them well with water to remove any grit. Squeeze them to remove any excess moisture, then roughly chop.
Add the chopped porcini and fresh mushrooms to the pot, along with the brandy, 1½ tsp salt and ¼ tsp black pepper. The pot will seem quite full and dry, but don’t worry: the mushrooms will soon cook down and release some moisture. Cook over a medium-high heat for , stirring regularly, until the mushrooms have reduced by about half in volume and are releasing their juices. Turn off the heat, then stir in the cream cheese and tarragon.
To make the cobbler topping, add the flour to a large bowl with ½ tsp salt and then, using your fingertips, rub in the grated butter until the mixture resembles coarse breadcrumbs. Pour in the milk and mix with a fork to incorporate. Bring the mixture together with your hands, but without working it too much. Divide into 8 pieces and roll them into balls, flattening them slightly into scone-like shapes. Add them to the surface of the mushroom stew and brush the surface of each with a little of the beaten egg. Bake for until the topping is golden.
Serve straight from the pot in the middle of the table with some mixed dressed leaves on the side.

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