Mushroom cobbler with cheese scones
Serves: 6 (or 4 with leftovers)
Prep time: 30 minsTotal time: 
Recipe photograph by Ant Duncan
Mushroom cobbler with cheese scones
Recipe by Tommy Banks
A double mushroom cobbler with a rich cheese sauce and light herb scone topping. It makes a delicious vegetarian main course or an indulgent side dish
Serves: 6 (or 4 with leftovers)
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
729Kcal
Fat
49gr
Saturates
30gr
Carbs
49gr
Sugars
7gr
Fibre
3gr
Protein
22gr
Salt
2.4gr
Tommy Banks
Michelin-starred chef Tommy Banks presides over the menus at both The Black Swan in Oldstead, Yorkshire and Roots in York. His field to fork ethos is inspired by his family who have been farming the land around Oldstead for centuries. Tommy has also launched ‘Made in Oldstead’, a premium food box service, delivering Michelin-starred dining direct to your door.
See more of Tommy Banks’s recipes
Tommy Banks
Michelin-starred chef Tommy Banks presides over the menus at both The Black Swan in Oldstead, Yorkshire and Roots in York. His field to fork ethos is inspired by his family who have been farming the land around Oldstead for centuries. Tommy has also launched ‘Made in Oldstead’, a premium food box service, delivering Michelin-starred dining direct to your door.
See more of Tommy Banks’s recipes
Ingredients
For the béchamel
- 1 small onion, halved and peeled
- 4 whole cloves
- 1 bay leaf
- 500ml milk
- 45g butter
- 45g plain flour
- 65g mature Gouda, grated - use vegetarian cheese if required
- 1 tsp English mustard
- 1 tbsp red wine vinegar
For the scone topping
- 175g self-raising flour, plus extra to dust
- 1 tsp baking powder
- 100g cold butter, diced
- 40g mature cheddar, grated - use vegetarian cheese if required
- 1 tbsp chopped fresh tarragon
- 3 tbsp milk
- 1 egg yolk, beaten
For the filling
- 15g butter
- 1 garlic clove
- 1 tsp picked thyme leaves
- 400g button mushrooms, sliced
- 2 x 120g packs shiitake mushrooms, sliced
Step by step
Get ahead
Prep the filling the day before, cool and chill. Reheat with an extra splash of milk before adding the scones and baking.
- To start the béchamel, put the onion halves in a pan with the cloves, bay leaf and milk. Bring to a simmer, remove from the heat, cover and infuse for 30 minutes.
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For the scone topping, combine the flour, baking powder and a good pinch of salt in a large mixing bowl. Rub in the diced butter until crumb-like then mix in the cheese, tarragon and some black pepper. Add the milk and mix to a soft dough.TipUse vegetarian cheese if required.
- Roll out on a lightly floured surface to about 12mm thick. Stamp out eight 6cm rounds, re-rolling as needed, and chill. Heat the oven to 200°C, fan 180°, gas 6.
- Return to the béchamel; melt the butter in a medium pan then add the flour and cook, stirring with a wooden spoon, for about 3 minutes to cook out the flour.
- Strain the infused milk. Add about 50ml to the pan, mixing to a smooth paste. Gradually add the rest, stirring until smooth. Simmer for 5 minutes until thickened. Add the cheese, mustard and vinegar, season to taste and set aside.
- For the cobbler filling, melt the butter in a large pan, crush in the garlic and add the thyme. Add the mushrooms, season and sauté on a high heat for about 6 minutes until tender and lightly browned.
- Add the béchamel and cook gently for 2 minutes. Season to taste then transfer to a medium pie dish (ours measured 22cm base diameter) and top with the scones. Brush with beaten egg yolk and bake on a tray in the preheated oven for 25 minutes or until puffed up and golden.
