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Name: Mushroom cobbler
Prep time: 20 min
Total time: 20 min
Yield: 8
Cuisine: American
Ingredients: 3 Cups Flour Biscuit; 1 Tbsp Baking powder Biscuit; 2 Tbsp Sugar Biscuit; 2 Tsp Salt Biscuit; 2 Cups Milk Biscuit; 1/4 Lb Melted Butter Biscuit; 2 Cups Monterey jack cheese Biscuit; 4 Quarts Cremini Mushrooms; 2 quarts oyster mushrooms; 2 cup Dry shiitake mushtooms; 1 cup Dried wild mush mix; 2 large Onions; 4 Shallots Diced; 1/3 Bottle White wine; 1/2 Cup Sherry wine; 1/4 cup Sherry vinegar; 1 Tsp Thyme; 4 cup Heavy whipping cream; Salt and pepper to taste

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INGREDIENTS

3 Cups Flour ; Biscuit
1 Tbsp Baking powder ; Biscuit
2 Tbsp Sugar ; Biscuit
2 Tsp Salt ; Biscuit
2 Cups Milk ; Biscuit
1/4 Lb Melted Butter ; Biscuit
2 Cups Monterey jack cheese ; Biscuit
4 Quarts Cremini Mushrooms
2 quarts oyster mushrooms
2 cup Dry shiitake mushtooms
1 cup Dried wild mush mix
2 large Onions
4 Shallots ; Diced
1/3 Bottle White wine
1/2 Cup Sherry wine
1/4 cup Sherry vinegar
1 Tsp Thyme
4 cup Heavy whipping cream
Salt and pepper to taste

Servings

INSTRUCTIONS

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.

NOTES

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Mushroom cobbler

3 Cups Flour Biscuit
1 Tbsp Baking powder Biscuit
2  Tbsp Sugar Biscuit
2 Tsp Salt Biscuit
2 Cups Milk Biscuit
1/4 Lb Melted Butter Biscuit
2 Cups Monterey jack cheese Biscuit
4 Quarts Cremini Mushrooms 
2 quarts oyster mushrooms 
2 cup Dry shiitake mushtooms 
1 cup Dried wild mush mix 
2 large Onions 
4  Shallots Diced
1/3 Bottle White wine 
1/2 Cup Sherry wine 
1/4 cup Sherry vinegar 
1 Tsp Thyme 
4 cup Heavy whipping cream 
  Salt and pepper to taste

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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Nutrition

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Serving Size: 1 Serving (595g)
Recipe Makes: 8 Servings

Calories: 826
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 826

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