Low Carb Mushroom Cobbler. Whew dogie this savory cobbler is so good and a perfect accompaniment to a good steak dinner. The flavors will depend somewhat on the mushrooms you use but it is my opinion that porcinis should be part of the mix and they are readily available as dried and if you have the dried version Pistol River Porcini Mushrooms and a spice grinder you can make your own Pistol River Porcini Dust and I use both. Porcinis are very expensive but not if you buy them from the linked company located right here in Oregon. I would not recommend Olive Nation, available on Amazon, because they use B grade and you definitely want A grade mushrooms. Soooo, if you are going to do some of the recipes on this site you might as well break down and buy at least the mushrooms because I use both the powder and dried in many of my recipes and here are just a few of them. Cauliflower & Porcini Mushroom Risotto, Creamed Hungarian Mushrooms, Porcini Wine Cream, Vegetable Calzones, and there are more. You will just have to poke around to find them. Once you have used porcinis in one form or another you’ll ask yourself where have they been and why you didn’t know about them.
I had a savory cobbler crust but for me, the crust sort of overwhelmed the delicacy of the mushrooms. Not that is wasn’t good-it was-but not the best it could be and now the recipe is much more simple and even better. I liked the name so I stuck with it and anyway, it is very like a cobbler.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 2 Lbs. Assorted Sliced Mushrooms (Any Or All Of These-Porcini, Portobello, Cremini, Shiitake, Button, Oyster To Name A Few & I Used A Portobello, Oysters, Buttons, Dried Shiitakes, & Dried Porcinis)
- ½ Medium Onion Small Diced
- 3 Butter (Divided)
- 3 T Olive Oil (Divided)
- 1½ C Heavy Cream
- 1 t Crushed Garlic
- 1½ t Porcini Dust
- 2 t Chicken Base (This Is Your Salt)
- ½ t Pepper
- ½ t Thyme
- Additional Salt & Pepper To Taste Only If Needed
- ½ C Ground Pork Skins
- ¼ C Parmesan Cheese (Optional)
- Preheat oven to 350°.
- Sauté all fresh mushrooms in a mixture of ½ &½ butter & olive oil. If you don’t use it all it’s OK. Set aside.
- Sauté onions until transluscent. Set Aside.
- Gently heat heavy cream, add everything except onions & mushrooms and barely simmer a couple of minutes.
- Add back mushrooms & onions to heat, transfer to 8”x8” baking pan.
- If using, mix cheese with pork skins & top mushrooms.
- Bake about 30-35 minutes or until cream is thickening & bubbly and pork skins are browning. If it looks finished and the pork skins need a little more color put under broiler for only 30-40 seconds or so as they can burn very easily.
- 8 Servings
- 292 Calories, 3.2g Protein, 28.2g Fat 2.8g Carbs, 1.2g Fiber, 1.6g Net Carbs
- It may seem a little goopy to begin with but after baking the heavy cream will thicken.