We always think of cobblers as being sweet. I decided to make a savory cobbler using wild mushrooms, flavorful, tender biscuits, and creamy Gruyére cheese. This is my Wild Mushroom Cobbler.

Your choice of which liquid you’d like to use in this dish, unsalted beef stock or a really good red wine.

The Oyster Mushroom.

The Portobello Mushroom.

The Trumpet Mushroom.

The Cremini Mushroom.

The Shitake Mushroom.

Prep Time for the Wild Mushroom Cobbler: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes

Prep Time for the Cheddar Bay Biscuits: 10 minutes
Cook Time: 14 to 16 minutes
Total Cook Time: 26 minutes
Yields: 14 biscuits
Yields: 6 Wild Mushroom Cobblers
Equipment: spice grinder, chef’s knife, cookie-dough scoop (#24-cookie scoop) equivalent to heaping 3 tablespoons), 6 gratin dishes, cutting board,1 (12-inch) Rondeau pan with handle, or 12-inch sauté pan, 1-quart saucepot, 2 rimmed baking sheet pans, parchment paper, aluminum foil, 6 medium-size bowls, box grater, large plastic (Tupperware) container, 2 small bowls (for minced garlic and finely diced shallots) 1 (1-cup) liquid measuring cup, small ladle

Ingredients for the Biscuits:
2 (11.36-ounce) boxes of (Red Lobster) Cheddar Bay biscuit mix
1 cup (8 ounces) of shredded Coby Jack cheese
1 1/2 cups of water
1/2 cup of Ricotta cheese, room temperature
1 stick (8 tablespoons) of butter, unsalted and melted
1/4 cup of dried parsley flakes, reserve 2 tablespoons for the tops of the biscuits
1 tablespoon of garlic powder
1/2 teaspoon of Kosher salt
1/4 teaspoon of freshly-ground black pepper

Ingredients for the Wild Mushrooms:
4 tablespoons of olive oil.
2 tablespoons of butter unsalted
2 shallots, minced
5 cloves of garlic, finely minced
1/2 teaspoon of red pepper flakes
1 tablespoon of Kosher salt
1 (1-ounce) package of dried Porcini mushrooms, finely-ground
3 Portobello mushrooms, stems and gills removed, diced
4 Trumpet mushrooms, trim bottoms, and dice
12 Cremini mushrooms, diced
14 Shitake mushrooms, stems removed and diced
10 clusters of Oyster mushrooms, connective ends removed and diced
2 tablespoons fresh thyme, finely chopped
1 cup of hot beef stock, unsalted (substitute 1 cup of red wine)
8 ounces of Gruyére cheese, freshly-grated
Garnishes:
18 sprigs of fresh thyme 
1/4 cup of Italian flat-leaf parsley, finely chopped
1 (.50-ounce) package of edible flowers (optional)

Instructions for the Cheddar Bay Biscuits:
Preheat oven to 425°F.
Line 2 rimmed baking sheet pans with parchment paper. Spray parchment with non-stick butter-flavored spray.

In a large mixing bowl or Tupperware container, add the dry mix. Discard the flavoring packets included in the box; you won’t need them. Add the shredded cheese, water, dried parsley flakes, and ricotta cheese. Mix until all the dry ingredients are incorporated and the dough forms; do not overmix. The dough will be sticky.

Scoop the dough using the (#24-cookie scoop) into portions, placing 2 inches apart on prepared baking sheet pans. Bake for 14 to 16 minutes or until golden brown on top. To double-check for doneness, do the toothpick test.

In a microwave-safe bowl, melt butter. Add dried parsley flakes, garlic powder, Kosher salt, and fresh ground black pepper. Mix to combine. While the biscuits are hot, spoon the flavored butter over the top of each one. Set aside.

Instructions for the Sautéed Wild Mushrooms:
Heat 1 cup of beef stock in a small saucepot over medium-low heat. Preheat a Rondeau pan over medium heat add 2 tablespoons of olive oil. Add minced shallots and Kosher salt. Stir, and continue to cook shallots until lightly golden brown around the edges, about 3 minutes.

Next, add the mushrooms. Move the mushrooms to one side of the pan, add the remaining 2 tablespoons of olive oil, and ground Porcini mushrooms, and stir to combine. Once the Porcini mushrooms are combined, add 2 tablespoons of butter, stirring, allowing the butter to melt and the mushrooms to absorb the flavor from the butter. Continue cooking, allowing the mushrooms to release their water and then begin to brown, around 5 to 7 minutes.

Once the mushrooms have browned, add red pepper flakes, minced garlic, and thyme, and again stir to combine. Continue cooking for another 3 to 5 minutes. Start adding ladles of the hot beef stock (or wine) to the mushrooms, and stir to combine. Using a wooden spoon, scrape the bits off the bottom of the pan, and allow the mushrooms to absorb all the stock, occasionally stirring, for around 10 minutes. Transfer the cooked mushrooms to a bowl and set aside.

Evenly distribute the sautéed mushrooms into each of the gratin dishes. Line both rimmed baking sheet pans with aluminum foil, arranging three of the gratin dishes on each pan.

Set The Oven To Broil:
Next, break up the Cheddar Bay biscuits (approx. 1 1/2 biscuits per dish), topping each of the filled gratin dishes. Transfer both rimmed baking sheet pans to the lower middle rack in the oven.

I like to serve the gratins simply with a few sprigs of fresh thyme and cute edible flowers.

There you have it, my Wild Mushroom Cobbler.

Notes:
1) Times may vary slightly, usually depending on whether your stove is electric or gas.

2) Tip: Placing the pans further away from the heating element will ensure the cheese won’t burn before melting evenly over the biscuits, giving you a light golden brown cheese crust on top. Leaving the oven door slightly ajar, cook until cheese is melted and golden brown, maybe 3 to 5 minutes. Keep a close eye on the gratins. Garnish with Italian flat-leaf parsley.

3) Tip: Start by grating the cheese for the gratins. Place the grated cheese into a small bowl. Transfer the shredded Gruyére to the refrigerator. Move on to prepping the garlic, shallots, and mushrooms. I like to do as much of the prep for the gratins while the biscuits are baking for those 14 to 16 minutes. This will allow prep time to stay around 30 minutes.

4) Use a non-stick butter-flavored spray, and spray the cookie-dough scoop approximately. Every 2 to 3 times, to ensure the biscuit dough releases easily and comes out clean.

5) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/