Mushroom Walnut Stew with Cheesy Cobbler Topping

INGREDIENTS

• 2 Tbsp EVOO
• 2 Tbsp butter
• 2 large onions, sliced
• 8 cloves garlic, minced
• 2 lbs mushrooms, quartered
• 2 tsp smoked paprika
• 1 tsp thyme
• 1/4 c flour
• 200 ml red wine
• 1 carton vegetable stock
• 200 g walnuts
• 1-1/3 c self-rising flour
• 1 tsp salt
• pepper
• 6 tbsp cold butter, chunked
• 130 grams grated cheddar
• 2 eggs
• 70 ml milk

PREPARATION

1. Heat oven to 425.
2. Heat the oil and butter in oven-proof Dutch oven and cook onion and garlic on medium until soft, about 6 minutes.
3. Add mushrooms and cook 10-15 minutes until well cooked.
4. Turn to low; add paprika, thyme, and flour.
5. Cook, stirring constantly, 1 minute.
6. Add wine. Bring to a simmer.
7. Simmer 5 minutes, then add stock and walnuts.
8. Season the self-rising flour with salt and black pepper.
9. Cut in the butter to resemble coarse crumbs.
10. Mix in cheddar.
11. In another bowl, whisk the eggs with the milk.
12. Add to flour mixture -- it will be a sticky mess.
13. Dollop this cobbler mixture onto the mushroom stew.
14. Bake, uncovered, for 45 minutes or until knife inserted in cobbler comes out clean.

( amuse-your-bouche.com )

-- JMag Guthrie - 2016-06-30