Mushroom Cobbler

This delicious, savory entree may serve as an appetizer or main course. The use of multiple types of mushrooms makes for a more complex and yummy meal.

Hope you enjoy it! – Ray


  • 2 ounces dried porcini mushrooms, divided
  • 4 tablespoons unsalted butter, divided
  • 1/2 cup olive oil, divided
  • 1/2 large yellow onion, minced
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1/2 lb. shiitake mushrooms, sliced
  • 1 lb. white mushrooms, sliced
  • 1 lb. crimini mushrooms, sliced 1 teaspoon dried thyme
  • 2 tablespoons all purpose flour
  • 1/2 teaspoon cumin
  • Salt to taste
  • 1 cup dry red wine
  • 1 tablespoon Worcestershire sauce
  • 1 cup heavy cream
  • 6 ready-to-bake buttermilk biscuits (frozen or refrigerated dough)
  • 1 egg, beaten
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup crinkle leaf parsley, minced
  • 1 teaspoon black pepper

METHOD: Instructions

1. Hydrate half of the dried porcini mushrooms in 2 cups hot water and let sit for 30 minutes. Meanwhile, grind the remaining half of dried mushrooms into a powder, set aside.

2. Preheat the oven to 350 degrees, lightly butter 6 (8 oz) ramekins.

3. In large sauce pan combine 2 tablespoons of the butter and 1/4 cup of the olive oil over medium-low heat. Add the minced onion and shallots and sauté until caramelized, about 15 to 20 minutes. Add garlic and sauté for another minute until fragrant (do not burn!!). Transfer the mixture to a bowl.

4. Remove the hydrated porcini mushrooms from the water and reserve the water.

5. Add the remaining 2 tablespoons of butter and 1/4 cup of olive oil to the pan over medium heat. Add all mushrooms except the powdered porcini and sauté until the mushrooms lose almost all of their moisture.

6. Return the onion mixture to the pan and add the powdered porcini mushrooms, thyme, pepper, cumin, flour, and a pinch of salt, stir well to combine. Add the red wine and cook for about 3-5 minutes until reduced and the alcohol has cooked off. Add the mushroom water and Worcestershire sauce to the pan and continue cooking until the mixture resembles a moderately thick gravy. Add more flour or water as needed to adjust consistency.

7. Add the heavy cream and simmer 10 minutes. The final mushroom sauce mix should not be a thick paste but a medium consistency gravy. Taste and adjust seasoning as needed.

8. Spoon the mushroom mixture into the buttered ramekins leaving just enough room for the biscuits.

9. Place one biscuit on top of the mushroom mixture in each ramekin, brush top of biscuit with egg wash and sprinkle with Parmesan cheese.

10. Bake for about 25 minutes or until the biscuits are golden brown.

11. Serve hot with a sprinkle the minced parsley.

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