Golden Lamb: Mushroom & vegetable cobbler
Golden Lamb recipe: Mushroom & Vegetable Cobbler
1 cup Shitake mushrooms sliced
1 cup button mushrooms quartered
1 cups oyster mushrooms sliced
1 cups cremini mushrooms sliced
2 each shallot sliced
1 packet fresh poultry blend herbs
1 cup heavy cream
8 oz goat cheese
2 oz dry sherry
4 cooked crumbled biscuits
2 tbls. melted butter
remaining goat cheese
remaining fresh herbs
1 bunch chopped asparagus
2 oz. sliced sun-dried tomatoes
2 oz pearl onions
.5 cup baby spinach
Heat a medium skillet over medium high heat with one tablespoon vegetable oil. When oil is hot, sauté shallots until tender, then add all mushrooms and salt and pepper to taste. Once the mushrooms are fork-tender, add sherry to deglaze the pan. Lower the heat to medium and add the heavy cream. Reduce cream by half, then fold in 4 oz. goat cheese and most of the fresh poultry herbs. Turn off skillet and set aside.
Place crumbled biscuits, 2 tablespoons melted butter, remaining goat cheese and fresh herbs and mix until it resembles a crumb topping.
Sauté pearl onions in 1 tablespoon vegetable oil over medium high heat until caramelized. Add chopped asparagus and sundried tomato and sauté an additional two minutes. Add mushroom mixture and sauté until warmed through. Remove from heat and add spinach, tossing to incorporate. Check seasoning and adjust as needed. Transfer this mixture to a casserole dish, then sprinkle with biscuit topping and bake at 350 for 8 minutes until bubbly and golden brown on top.
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