Stir lightly milk and butter into dry ingredients. Add cheese and stir. Bake 400 for 15-20 minutes. Do not overmix.
Mushroom cobbler mix.
Place dry mushrooms in saucepan and just barley cover with hot water and bring to a low simmer 15 minutes.
Sauté onions and shallots in olive oil and butter until translucent with golden edges. Add in fresh mushrooms and sauté on med high heat. Stirring often to get some color on them. Remove soaking mushrooms from water. Reserve water. Finely chop and add to pot. Once all mushrooms all nice add in wines and vinegar reduce by 50% . Add in thyme and cream and salt and pepper and mushroom water. Reduce by 25%. Taste it. Put in ramekins and put a crumbled biscuit on top. Brown in oven under broiler.
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|Serving Size: 1 Serving (595g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 421 (51%)|
|Amt Per Serving||% DV|
|Total Fat 46.8g||62 %|
|Saturated Fat 28.8g||144 %|
|Monounsaturated Fat 12.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 149.3mg||46 %|
|Sodium 1247.6mg||43 %|
|Potassium 1183.4mg||31 %|
|Total Carbohydrate 81.1g||24 %|
|Dietary Fiber 4.4g||17 %|
|Sugars, other 76.8g|
|Protein 20.7g||30 %|
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Calories per serving: 826
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