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.
This is delicious!
Thank you!
Can you use the same flour for both the stew and the cobbler? So SR flour in the mushrooms?
Yes I don’t see why not!
Dying to make this! Just wondering, for any American who have tried this, is it really 17 ounces of mushrooms? That seems like so much. Just wanted a sanity check! Thank you!
Yes that’s right! :) They cook down a lot, and since they’re the main bulk of the stew, you need to start with plenty :)
Looks delicious and I will make it once I finish converting all the measurements. Some websites have an icon for the county the visitor is from and when you click on the icon the site translates the words or in this case the ingredients for that country. Maybe it is too complicated or expensive but it would be a great feature for those of us who aren’t on the metric system. :(
I’m afraid I’m not sure how to do that, sorry :( If it’s any consolation, all my recipes are now written in both the UK and US formats – so you should be able to cook anything from the past two or three years without any problems!
I made the Recipe last night, conversions and all! It came out terrific both my husband and I loved it! Thanks for sharing it
Great! So glad you enjoyed it :)
Made this yesterday and it was fantastic, although the stew didn’t seem to need quite as much liquid as the recipe said. Just one complaint – why is the butter measured in tbsp and not in grams? Have you tried measuring solid cold butter with a tablespoon??
Hehe point taken, I actually agree with you about the butter – I think I was just trying to make it more American-friendly, since a lot of my readers are in the US. How on earth do Americans measure butter?!
Butter sticks are marked in teaspoon increments. 3 teaspoons = 1 tablespoon. So, it doesn’t matter if the stick is frozen.
I read this recipe and bought all the ingredients yesterday. Ready to make it today. But, I’m going to use my mashed cauliflower recipe as the topping, since I try to limit my carbs.
Ah ok, that makes sense! Our butter doesn’t come in the same sticks yours does.
Wow. This stew was delicious, especially the cobblers. Thank you for the recipe. I used a slow cooker to make this, just added the cobbler mixture near the end. Turned out amazing.
Really pleased you enjoyed it, thanks for the lovely comment :)
My husband tried this recipe and we loved it. I’ll try some other recipes on this site!
This was delicious! Mushrooms and red wine go so well together and the smoked paprika rounds up everything pretty nicely.
I was lazy and didn’t do the topping so I decided to serve the stew over some pasta instead. Yum :)
Thanks Estelle! Can’t go wrong with pasta ;)
I am wanting to make this for my veggie friend and I (am a big fan of mushrooms but my hubbie hates them so I’m very excited to make this as don’t usually get opportunity to cook with mushrooms). I have all day today (Thursday) but I’m solid busy Friday and Saturday. My friend visits sat night. Would it be ok to make the stew today. Then refrigerate it and add cobbler on Saturday and bake in oven? Or will 2.5 days in the fridge ruin it?
Anxiously awaiting your response.
I think it’l; be fine to make it today – it’s only stew, it’s not like it’ll go soggy or anything like some things do! And yes, I’d add the cobbler on Saturday and bake it then :) enjoy!!
Fantastic thank you and thanks for the speedy reply. I’ve made it and my only problem is going to be not eating it all to myself before Saturday! It smells amazing. I made it following your instructions to the letter. I’ve tasted it and it’s so yummy. I bet it sat marinating in itself in the fridge will even intensify the flavours! Can’t wait till Saturday. Thanks again.
Haha glad you like it!! :) Hope you manage to make it last til Saturday ;)
This looks wonderful. We just started summer here so I suppose I won’t be making it right away but I will definitely be making it. It is also the perfect excuse to purchase one of those cute little kitchen digital scales that I’ve been wanting for quite some time. :-) I have a veggie lasagna recipe that calls for zucchini and walnuts and it is amazing what the walnuts do for it so I expect great things from this one.