When I made a Mushroom Cobbler last week, I couldn’t choose between a cheese sauce based version or the red wine one we ended up eating, so I left the decision in the hands of The Man. He was swayed by thought of putting some duck with it (even though he ended up with beef).
That means that by default, this week we trial the cheese, mushroom and spinach version. I’m also adding some butter beans for protein and the man has opted for fish.
Ingredients for the Cheese Scone Topping:
- 175g of self-raising flour
- 1 tsp baking powder
- 30g mature cheddar
- 100g of butter, cubed
- 1 tbsp of dried thyme
- A few sage leaves, finely chopped
- Splash of milk, to glaze
Combine the butter, flour, cheese and herbs together in a food processor until it resembles fine breadcrumbs. Add enough water until it forms a dough. Roll out on a floured surface to a 1 cm thickness, then cut out discs with a cutter. Save until needed.
Ingredients for the filling:
- 1 onion, finely chopped
- 500g white mushrooms, sliced
- 500g chestnut mushrooms, sliced
- 150g spinach
- 1 x 400g tin butter beans, drained
- 1 garlic clove, crushed
- Few sprigs of fresh thyme
- 50g plain flour
- 50g butter
- 500ml milk (microwaved for 2 minutes)
- 150g cheddar, grated
- 1 tsp Dijon mustard
- Juice of half a lemon
- Splash of white wine
Fry the onion in olive oil for a few minutes until softened. Add the mushrooms and garlic for a few more minutes. Stir in the spinach until wilted then add the butter beans.
Meanwhile, prepare the cheese sauce: Whisk the butter and flour together then slowly add the hot milk. Add the mustard and squeeze of lemon juice and continue to whisk. When it begins to thicken, stir through the grated cheese.
Pour the sauce over the vegetables, add the thyme and a splash of wine and leave to bubble for a few more minutes.
Top with the cheese scones, brush with milk to glaze and bake at 200C for 30-40 minutes, or until the scones are golden and cooked through.
For two recipes of the same name, these dishes couldn’t be more different! Despite the scone ‘cobbler’ topping and similar ingredients, the creaminess is in stark contrast to the rich red wine sauce of last week. I don’t have a favourite: I’d have them both again.