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, diced
• 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
• chopped parsley

PREPARATION

1. Heat the oil and butter in red Dutch oven and cook onion and garlic on medium until soft, about 5 minutes.
2. Add mushrooms and cook 5-10 minutes until well cooked.
3. Turn to low; add paprika, thyme, and flour.
4. Cook, stirring constantly, 1 minute.
5. Add wine. Scrape bits off bottom and bring to a simmer.
6. Simmer 5 minutes, then add stock and walnuts.
7. Heat oven to 425.
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 egg with the milk.
12. Add to flour mixture -- it should be fairly wet
13. Dollop the cobbler mixture onto the mushroom stew.
14. Brush lightly with more milk.
15. Bake, uncovered, for 45 minutes or until knife comes out clean.
16. Garnish with parsley.

( amuse-your-bouche.com ) -- JMag Guthrie - 2016-06-30