Mushroom and walnut stew with cheesy cobbler topping
![Mushroom and walnut stew with cheesy cobbler topping [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/09/Mushroom-and-walnut-cobbler-7-748x1024.jpg "Mushroom and walnut cobbler")
I realise that I have jumped headfirst into wintery recipes, but since that’s what the weather seems to have done, I thought I’d better follow suit. Sorry to those of you who live in places that are still excruciatingly hot (of which I am jealous, please adopt me) because I’m sure you’re not ready for a stew recipe, but I’m sure you’ll appreciate it eventually. Anyway – mushroom and walnut stew with cheesy cobbler topping. It’s essentially a mushroom cobbler, but that doesn’t sound nearly as exciting.
I can’t believe how good this was. It had exactly the richness and heartiness that I was hoping for (it has wine in it! Wine!). And the cheesy cobbler topping was perfectly fluffy and scone-like, and the perfect thing to go with the thick stew.
![Mushroom and walnut cobbler [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/09/Mushroom-and-walnut-cobbler-5.jpg "Mushroom and walnut cobbler")
This recipe does take a little while to make, but most stews do, and it’s worth it for the depth of flavour that you get at the end. You can easily scale it up if you’re cooking for a whole family or if you want leftovers (I kind of wish I’d done that, I’d love to have a few portions of this for the freezer for the next time I want a quick dinner… or breakfast… or like, any time. Basically right now).
I’m looking forward to using this same cheesy cobbler topping on other stews in the future. I’m also fantasising about having this stew alongside mashed potato – you can mix and match whatever you like. By the way it’d actually be quicker to make the stew with mash or something similar, because you can skip the whole ‘baking’ part and serve it up straight from the hob – the only reason it needs to be baked is to cook the cobbler topping. Oh, and it also creates awesome crispy bits around the edge of the pan which are amazing.
![Mushroom and walnut stew with cheesy cobbler topping [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/09/Mushroom-and-walnut-cobbler-3.jpg "Mushroom and walnut cobbler")
I very much recommend you make this next time you’re tempted to turn the heating on. It’s a lot tastier than a hot water bottle.
![Mushroom and walnut stew with cheesy cobbler topping [Amuse Your Bouche]](https://www.easycheesyvegetarian.com/wp-content/uploads/2013/09/Mushroom-and-walnut-cobbler-4-682x1024.jpg "Mushroom and walnut cobbler")
- 1tbsp oil
- 1tbsp butter
- 1 large onion, sliced
- 4 cloves garlic, minced
- 500g mushrooms, diced (keep them fairly chunky)
- 1tsp smoked paprika
- 1/2 tsp dried thyme
- 2tbsp plain flour
- 100ml red wine
- 500ml vegetable stock
- 100g walnuts, roughly chopped
- 100g self-raising flour
- 1/2 tsp salt
- Black pepper
- 3tbsp cold butter, cut into chunks
- 65g cheddar cheese, grated
- 1 egg
- 35ml milk
- 3tbsp parsley, for garnish (optional, but I love the freshness it adds to the rich stew)
- Heat the oil and butter in a large pan or casserole dish (if possible, use one that is both hob- and oven-proof), and cook the onion and garlic over a medium heat for 5 minutes until fairly soft. Add the mushrooms, and continue to cook for a further 5-10 minutes until all the vegetables are well cooked.
- Turn the heat down fairly low, and add the paprika, thyme and flour. Cook, stirring constantly, for one more minute and then add the red wine. Scrape any residue off the bottom of the pan, and turn the heat up a little to bring the mixture to a simmer. Simmer for a few minutes, and then add the stock and walnuts. If serving straight from the hob (e.g. alongside mashed potato), simmer for at least 10 more minutes to intensify the flavours.
- If using the cobbler topping, heat the oven to 200°C (Gas Mark 6 / 400°F).
- To make the cobbler topping, season the self-raising flour with salt and plenty of black pepper. Use your fingertips to rub in the butter until the mixture resembled breadcrumbs – don’t overwork it. Mix in the grated cheddar.
- Lightly whisk the egg with the milk, and then add this to the flour mixture. It should be fairly wet – if it looks too dry, add a dash more milk.
- Dollop the cobbler mixture onto the top of the mushroom stew, and brush lightly with a little more milk. Bake, uncovered for around 45 minutes, or until the cobbler topping is golden brown and a knife comes out clean.
- Top with freshly chopped parsley to serve.
I don’t know if anyone has mentioned this but the cobbler you’ve made is called Cheddar biscuits here in the U.S. It sounds much more tastier. And measuring by cups (volume) isn’t as accurate as measuring by weight, so everything would turn out good every time if you switch to a scale. This recipe looks delicious by the way so I’m definitely trying it tonight :)
The way I wrote that looks like I’m just talking to Becca. Sorry my grammar is wacky.
Thanks Manal, enjoy!! :)
This is so good! And yet I didn’t have enough time to bake the cobbler, so I tried the mashed potatoes option – it’s a great match. I substituted red port for the wine. I recommend you save one portion and eat it at room temperature or cool the following day, at work!
Oh my goodness this is GOOD!!!!!!! I am so impressed. I had to use carrots to eke out the mushrooms & Port instead of red wine…. It is fantastic, & very easy. The cobbler topping as a big hit too… Thank you very much .
Ellen, Ottawa, Canada
This looks delicious !!!! I have a daughter who is allergic to all nuts though, so we have a nut-free home. Would it be quite so good without the walnuts? (Which I love by the way – sad face!)
It would still be great without the nuts! Obviously you won’t get the nice crunch from the nuts but it will still taste amazing :)
Hey this recipe looks amazing, mostly because I am extremely partial to mushrooms, but I was wondering… what is the purpose of the red wine in the recipe? I don’t have any at home, but I do happen to have red wine vinegar. Could I use that instead?
It just adds a bit of depth to the sauce. I wouldn’t use red wine vinegar as it will be too acidic-tasting. To be honest if you don’t have red or white wine I’d just leave it out, it will still taste great :)
Thank you for your reply! I’m looking forward to making this soon!
Can you PLEASE refer us/show us/demonstrate and list this (and other) recipes in American style? I am desperate to to this one but NEED the conversions in simple format–THANK YOU!!!!!! –☼❂☆
☼❂☆
Hi, I’m sorry but I can’t do that – it would take me HOURS to convert all of my recipes. I would very much recommend you buying a digital kitchen scale – you can get them for about $15 and they’re very useful.
Okay….damn.
Is there anyone who has done the conversion for just this ONE recipe? ….that would be so helpful and glorious; thanks!
Hi Heather,
Learn Metric! It’s so easy!! and do buy a digital scale. Cooking by weight is so much easier than stuffing/scraping cup measures.
Rough translations for you.
500g = 1 lb
125g = 4oz
100g = <4 oz
500ml = 2 cups
Hope that helps.
I just did the conversions. Admittedly, some of these are rounded estimates (it’s a lot of math :-P), but hopefully this helps. I’m trying it tomorrow, so I’ll have a better idea of how these work out then:
1 tbsp. oil
1 tbsp. butter
1 large onion, sliced
4 cloves garlic, minced
500g mushrooms, diced (keep them fairly chunky) (two containers)
1 tsp. smoked paprika
½ tsp. dried thyme
2 tbsp. plain flour
½ c. red wine
2 c. vegetable stock
1 1/4 walnuts, roughly chopped
¾ – 1 c. self-raising flour
½ tsp salt
Black pepper
3 tbsp. cold butter, cut into chunks
1/3 c. cheddar cheese, grated
1 egg
2 – 2 ½ Tbsp. milk
3 tbsp. parsley, for garnish (optional, but I love the freshness it adds to the rich stew)
Thanks for that Rebecca! Cups mean nothing to me so I wouldn’t have had a clue. Hope it works out well for you! :)
I grew up cooking with cups, so it’s definitely what I’m move familiar with, though one of these days I need to get a scale.
These measurements worked out well, though I had to add quite a bit more milk to the topping (I used 1 cup of flour). The stew turned out delicious, though — probably one of the best things I’ve made in a while. I loved the rich flavor and the texture of the walnuts in it. Thanks so much for sharing!
Thanks Rebecca, I’m so glad you enjoyed it!! :)
REBECCA THANK YOU!
WHAT A LIFESAVER YOU ARE!
Appreciate your generosity and kindness so much! THANK YOU! ❂☆ ♥ ☺❦❥❧♥ ☺☼❂☆
Well I live in Prince Edward Island, Canada and unlike other Islands its quite chilly here already.
Since it is the Fall Harvest on the Island it is bountiful with so many fresh foods to choose from and I have already started making soups. This recipe certainly looks wonderful and as mushrooms are one of my favorites I will defiantly be trying your recipe. Thanks for Sharing, Diane.
This looks awesome – the weather is rapidly warming up down under (it looks like it’s going to be a killer summer) so I’ll have to bookmark this for winter, or maybe I’ll just wait for the next coolish day and make the stew with some mash and a salad. Yum
It has taken me quite some time to warm up to mushrooms. My dad used to tell me they were poison so I’ve always had an issue with them. However, I’ve recently started experimenting so this must be on my list of things to try! That topping? It kills me, so yummy!
The cheesy cobbler topping sounds perfect! This is going on my winter to cook list.. It looks yummy and warming! Loving the walnuts in it too!