Wild Mushroom Cobbler

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 Wild Mushrooms Gratins: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yields: 6 servings
Equipment: spice grinder, chef’s knife, cookie-dough scoop (#24 equivalent to heaping 3 tablespoons), 6 gratin dishes, 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 Tupperware container, 2 small bowls (for minced garlic and finely diced shallots) 1 (1-cup) measuring cup, small ladle

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

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 diced
12 Cremini mushrooms, diced
14 Shitake mushrooms, stems removed and diced
10 clusters of Oyster mushrooms, connective ends removed and diced
18 sprigs of fresh thyme for garnish
2 tablespoons finely chopped
1 cup of hot beef stock, unsalted (substitute 1 cup of red wine)
8 ounces of Gruyére cheese, freshly grated
1/4 cup of Italian flat-leaf parsley, finely chopped
1 (.50-ounce) package of edible flowers for garnish (optional)

Note: Times may vary slightly usually depending on if your stove is electric or gas.

Prep Time: 10 minutes
Cook Time: 14 to 16 minutes
Total Time: 26 minutes
Yields: 14 biscuits

Directions For Cheddar Bay Biscuits:
Preheat oven to 425-degrees 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 dough forms, do not overmix. The dough will be sticky.

Note: Use a non-stick butter-flavored spray, spray the cookie-dough scoop approx. every 2 to 3 times to ensure the biscuit dough releases easily and comes out clean.

Scoop dough (using the #24) 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.

Directions For Sautéed Wild Mushrooms:
Heat 1 cup of beef stock in a small saucepot over medium-low heat.

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.

Preheat a Rondeau pan over medium heat add 2 tablespoons of olive oil. Add minced shallots, and Kosher salt. Stir, 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, 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, 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, stir to combine. Using a wooden spoon, scrape the bits off the bottom of the pan, allow the mushrooms to absorb all the stock, occasionally stirring, 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.

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.

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.