Name: Mushroom Bourguignon Cobbler
Prep time: 40 min
Cook time: 45 min
Yield: 4
Ingredients: INGREDIENTS; 2 tbsp olive oil; 12 button onions or shallots, peeled and left whole; 300g/11oz carrots, cut in chunks; ½ tsp sugar; 25g/1oz butter; 750g/1lb 8oz mushrooms (mix of portobello, chestnut, button, cremini), wiped and thickly sliced; Sea salt and freshly ground black pepper; 1 large sprig of fresh thyme; 2 bay leaves; A few fresh sage leaves, finely chopped; 200ml/7fl oz red wine; 300ml/½pt mushroom or vegetable stock; 1 tbsp mushroom ketchup; 1 tsp Dijon mustard; Finely chopped parsley, to serve; For the cobbler topping; 200g/7oz self-raising flour; 1 tsp baking powder; ½ tsp salt; 1 tsp dried sage; 50g/2oz blue cheese, crumbled, or veggie cheddar if preferred, grated; 1 egg; 75ml/3fl oz buttermilk

VMG Recipes