Mini mushroom cobblers *for this recipe you can use a variety of mushrooms depending on what you can readily find and what looks good This makes 4 individual servings if using 16oz ramekins. Shitake or portabellas would work well, too. 8 oz cremini or button mushrooms, sliced 4 oz porcini mushrooms, chopped (if using dry, soak and prepare per instructions) 4oz oyster mushrooms, chopped 3 tbl unsalted butter 1 large clove garlic, minced 1 red onion, sliced 2 tbl white flour 1 ½ c whole milk, warmed 1 tbl fresh thyme leaves 1 tsp dried sage leaves 1 oz parmesan cheese plus more for crust topping Salt and white pepper to taste 1 egg, beaten with a splash of water for an egg wash 1 pkg (2 9” circles) frozen pie crust cut into circles large enough to top ramekins Preheat oven to 375 degrees. In a large saucepan, melt 3 tbl butter until melted but not browned. Add garlic and red onion, cooking until onion is very soft, about 7-8 minutes over medium heat. Add your mushrooms and cook until softened, about 10 minutes. Stir in 2 tbl flour and cook for another 3-4 minutes. Add thyme, sage, and a pinch of salt and white pepper. Now add 1 ½ c milk, ½ c at a time, until thickened and a sauce has formed. Add a pinch more salt and pepper to taste. Finally, grate 1 oz parmesan cheese into pan and stir to mix. Oil the outside edges of the ramekins. Fill each ramekin with ¼ mushroom mixture and top with pie crust circles. Brush each “pie” with egg wash and a bit more grated parmesan cheese. Make slight slits in tops of pies to allow for breathing while baking. Place in oven and cook for 30-35 minutes until crusts in browned. All done! Pics to follow
Posted on: Wed, 25 Sep 2013 00:19:19 +0000
Trending Topics
Recently Viewed Topics
© 2015