As soon as fall weather begins to creep in, I start thinking about all the comforting, casserole style dishes that I want to make. I love a dish that has the versatility to be served at any meal, and also has an ingredient list of affordable and easy to find items. This savory cobbler hits all the marks. Caramelized onions, thinly sliced mushrooms and hardy greens in a creamy sauce with cheesy biscuits on top, what’s not to love? I also used the slicer attachment for the onions and mushrooms, which made prepping this a dream.
If you don’t own the slicer/shredder attachment, just thinly slice the onions and mushrooms. But onions always make me cry to the point where I can’t even see (and I’ve tried all the tricks), so I was happy to let the Ankarsrum do the work for me.
Now you’ll want to keep these two ingredients separate as they are being sliced, because the onions will cook for almost 20 minutes by themselves before the mushrooms are added to the pan.
As I stated, the onions will cook for awhile by themselves. Caramelizing onions brings out a sweet rich flavor while getting rid of that sharp, sometimes bitter, bite.
Once the onions have cooked down a bit, the mushrooms and garlic will get added, along with a little more broth.
The greens get added last because we want them to still have some texture at the end of cooking. Swiss or rainbow chard is something I almost always have in my fridge for a quick and easy veg to throw into stir fries, frittatas, soups or stews. I like that the stem is edible and offers a different texture against the mushrooms, onions and leafy parts of the chard.
A little bit of cream cheese, seasoning and more broth bring this filling together. It might seem like it has a lot of excess liquid, but the biscuit topping will soak some of that up as it bakes.
The biscuit topping is a quick and easy cream drop biscuit with lots of cheese. You can swap out the cheese, depending on what you have on hand. Just stick to cheese with a similar texture to cheddar: Gouda, Fontina, Monterey Jack, etc.
Once the topping is made it just gets added right on top of the filling and popped into the oven to bake.
This hearty dish can work for any meal of the day, and would also be a nice additional to the Thanksgiving feast, which is just around the corner! Hope you enjoy and let us know if you have any questions or comments. Happy baking!
Savory Mushroom, Greens and Caramelized Onion Cobbler
Prep Time: 20 minutes
Cook Time: 51 minutes (including cooking of filling)
1 large onion, approximately 400 g.
452 g. (1 pound) baby portabella, white button OR cremini mushrooms
28 g. (2 Tbsp.) olive oil
531 g. (2 1/4 cups) chicken broth, divided
2 large cloves garlic, minced
1 bunch coarsely chopped Swiss chard, approximately 205 g.
115 g. (4 oz.) cream cheese, cut into 1 inch cubes
1 g. (1/2 tsp.) dried thyme
salt and pepper to taste
170 g. (1 1/2 cups) whole wheat flour OR 180 g. (1 1/2 cups) all purpose flour*
6 g. (1 1/2 tsp.) baking powder
1 g. (1/4 tsp.) kosher salt
113 g. (4 oz.) shredded sharp cheddar cheese
230 g. (1 cup) heavy cream
Preheat oven to 425° F. Grease a 2.5 – 3 liter baking dish.
Attach the slicer/shredder attachment to the Ankarsrum base with the slicing drum. Place a large bowl underneath to catch the onions. Remove the ends and outer papery peel of the onion and cut into quarters. Using the plunger, feed the onion through the slicer attachment, one quarter at a time, on high speed (6 o’clock). Alternately, use a knife to thinly slice onions.
Place the olive oil in a 6-8 quart Dutch oven or a 12 inch sauté pan with sides and set over medium-low heat. Add the sliced onions and cook, stirring occasionally, for 18-20 minutes. After about 7 minutes, use 1 cup of the broth, adding a little at a time, to prevent the onions from sticking to the pan until done cooking. Onions should be very soft and light brown when done.
While the onions are cooking, rinse the slicer attachment to remove any lingering bits of onion. Reattach to Ankarsrum base and place another bowl underneath to catch mushrooms. Remove any woody stems from the mushrooms and brush off any dirt. Use the plunger to feed mushrooms through on high speed (6 o’clock). Alternately, use a knife to thinly slice mushrooms.
Add the mushrooms and garlic to the cooked onions, and cook for about 3 minutes, just until mushrooms are beginning to cook down. Add a little of the remaining broth if needed.
Add the remaining broth, chard, cream cheese, and thyme. Cook for 5 minutes, until greens have begun to wilt and cream cheese has melted into sauce.
Place filling into prepared baking dish.
In the plastic whipping bowl with the single wire whisks, place all the biscuit topping ingredients in, except for the cream. Mix on the lowest speed (12 o’clock) until combined. Add the cream and mix on lowest speed just until incorporated. Drop by large spoonfuls on top of filling.
Bake for 20-25 minutes, until browned on top and biscuits are cooked through. Let cool slightly before serving.
Yield: 6 servings
*If milling at home, soft or hard wheat can be used. Spelt was also used in recipe testing.
GLUTEN FREE VERSION
-Replace the flour with 180 g. of a measure for measure/cup for cup gluten free flour.
-Follow instructions above.