Mushroom Bourguignon with Blue Cheese Cobbler
For the cobbler topping we’ve added blue cheese because we really like it with mushrooms, but we could use a regular cheddar or similar instead. We’ve finished it off in the oven so the cobbler topping can crisp up, but it can be done completely on the stove and left dumpling-like instead – depends on the texture and look you want.
- 2 tbsp olive oil
- 12 button onions or shallots, peeled and left whole
- 300g carrots, cut into chunks
- ½ tsp sugar
- 25g butter
- 750g mushrooms (a mixture of Portobello, chestnut, button, crimini), thickly sliced
- 1 large sprig thyme
- 2 bay leaves
- A few sage leaves, finely chopped
- 200ml red wine
- 300ml mushroom stock made from Knorr mushroom stock pots
- 1 tbsp mushroom ketchup
- 1 tsp Dijon mustard
For the cobbler topping:
- 200g self raising flour
- 1 tsp baking powder
- 1 tsp dried sage
- 50g blue cheese, crumbled
- 1 egg
- 75ml buttermilk
- Finely chopped parsley
First make the bourguignon. Heat the olive oil in a large ovenproof casserole and add the onions or shallots and the carrots. Fry on a high heat, stirring regularly, until they are dappled with dark brown patches. Sprinkle over the sugar and continue to cook for another couple of minutes to help caramelise. Remove from the casserole and set aside.
Add the butter to the casserole. When it starts to foam, add the mushrooms and cook on a high heat until they have reduced down. Return the onions and carrots to the casserole and season generously with salt and pepper. Add the herbs, then pour in the red wine. Bring to the boil and leave to bubble until the wine has reduced by at least a third. Add the stock, mushroom ketchup and mustard and stir until completely combined.
Return to the boil, then turn down to a simmer and cover. Cook for half an hour, perhaps a little longer, until the vegetables are completely tender.
Preheat your oven to 200C.
Make the cobbler topping: Put the flour and baking powder into a bowl and add ½ tsp salt. Add the sage and the cheese, then mix in the egg and buttermilk until you have a fairly sticky dough. Form the dough into 12 small balls and space out over the casserole. Cover and simmer for 10 minutes, then transfer to the oven, uncovered, for a further 10-15 minutes until the cobbler topping has puffed up and lightly browned.
Serve in shallow bowls with a garnish of finely chopped parsley.