Mushroom Cobbler-Brick & Fire Eureka

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This is a recipe I tried to re-create from an amazing appetizer at the Brick & Fire Restaurant in Eureka. My dinner partners were Mary Keehn of Cypress Grove Chevre and my BFF -- also a Mary.
I make this dish as a vegetarian entree or a mind blowing side dish. Bob and I will often make the Madeira Mushrooms on their own.

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  • 1

Ingredients

  • 1 ounce dried porcini mushrooms, or any dried mushroom of choice
  • 1 red onion
  • 3 medium shallots
  • 1/4 cup tablespoons olive oil
  • 1/4 cup tablespoons butter
  • salt and pepper to taste
  • 3/4 pound fresh crimini mushrooms
  • 3/4 pound fresh oyster mushrooms
  • 3/4 pound white mushrooms
  • 2 cloves garlic, chopped
  • pinch of dried thyme
  • 1/4 tsp Worcestershire sauce
  • 1 cup madeira
  • 4 tablespoons flour
  • 1 cup cream
  • Biscuit topping
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 4 tablespoons chilled butter
  • 1/2 cup freshly grated parmesan cheese
  • 1 1/3 cups buttermilk

Preparation

Step 1

Pour 1 1/2 cups boiling water over the porcini mushrooms to cover them. Let soak for at least 30 minutes.

Slice the red onions and shallots thinly. In a large skillet, heat a tablespoon of olive oil and a tablespoon of butter. Add the onions and shallots and cook over low to medium heat for about a half an hour to an hour, until the onions are carmelized.

Clean, trim, and slice the fresh mushrooms into smallish bite size pieces. Mushrooms shrink when cooked! When the dried porcinis are soft, chop them into pieces that are small bite size. Reserve the soaking liquid, add water to equal 1 cup.

In another skillet(or wait til onion/shallot mixture has carmelized, remove them/set aside and use the same skillet), heat 1 1/2 tablespoons of olive oil and 1 tablespoon butter. Add the chopped garlic, stir for 30 seconds til fragrant then add the fresh mushrooms. Saute the mushrooms, stirring often, until they start to release their liquid. Add the chopped porcinis, a pinch of thyme, a pinch of cayenne, and keep cooking over medium heat until the excess liquid has cooked away and the mushrooms have changed color. Sprinkle the flour over mushrooms and stir for 1-2 minutes (the mixture will thicken)

Add the madeira and the soaking liquid from the dried mushrooms. Combine the mushrooms with the carmelized onions and simmer them all together for a few minutes until thickened, Add cream, stir, taste and adjust salt and pepper to taste

Pre-heat the oven to 400 degrees.

Pour the mushroom mixture, spreading evenly, into a large gratin dish coated with cooking spray.

Combine the flour, baking soda, baking powder, and salt in a bowl or use a food processor. Add the chilled butter, cut into chunks and cut in with pastry blender or do several pulses in food processor until the mixture has the texture of coarse meal. Add the parmesan cheese and process a few seconds.

Stir in the buttermilk, just until the dough forms. The dough will be thick and sticky. Do not over mix it.

Spoon the biscuit dough onto the mushrooms, distributing it more or less evenly over the top or try like drop biscuits. Add salt pepper and more parmesan if desired. Bake the cobbler in a preheated 400 degree oven for about 25 minutes or until the biscuit topping is golden brown. ((Warning: will boil over and make your house smoky if baking dish is too small))


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