MAKE IT MEAT-FREE
MUSHROOM BOURGUIGNON COBBLER
Serves 4 Preparation time 35-40 minutes Cooking time 40-45 minutes on the hob, then 10-15 minutes in the oven Vegetarian
“This is a really special dish with a rich, almost meaty flavour. It’s one of the recipes we couldn’t quite decide on – should we make it a pie, a crumble or a cobbler? So we asked you on Instagram and you voted by a slim margin for a cobbler topping. We’ve used blue cheese in ours but, if you’re not a fan, a veggie cheddar would be fine too.”
INGREDIENTS
• 2 tbsp olive oil• 12 button onions or shallots, peeled and left whole• 300g/11oz carrots, cut in chunks• ½ tsp sugar• 25g/1oz butter• 750g/1lb 8oz mushrooms (mix of portobello, chestnut, button, cremini), wiped and thickly sliced• Sea salt and freshly ground black pepper• 1 large sprig of• 2 bay leaves• A few fresh sage leaves, finely chopped• 200ml/7fl oz red wine• 300ml/½pt mushroom or vegetable stock• 1 tbsp mushroom ketchup• 1 tsp Dijon mustard• Finely chopped parsley, to serve
