Fall mushroom-chestnut cobbler

MAKES 8 SERVINGS

1/4 cup plus 2 tablespoons olive oil

3 parsnips, small dice

3 carrots, small dice

3 celery stalks, small dice

1 onion, small dice

Salt and pepper

2 pounds mushrooms (variety of shiitake, cremini, oyster, beech), rough chop

½ pound butter

2 shallots, chopped

2 cloves garlic, chopped

Sprig sage, chopped

Sprig thyme, chopped

2 tablespoons sherry vinegar

2 cups mushroom or vegetable stock

½ pound chestnuts, peeled, roasted and chopped (see Note)

½ cup cream

1½ cups flour

1½ teaspoons baking powder

½ teaspoon baking soda

Pinch salt and pepper

½ cup butter, cut into small dice

1/4 to ½ cup buttermilk

Heat oven to 350 degrees, Toss parsnips, carrots, celery and onion in 2 tablespoons olive oil; add salt and pepper. Roast in oven until tender and starting to caramelize (7 to 10 minutes); pull out and set aside. While vegetables are in oven, heat 1/4 cup olive oil in large skillet. Add mushrooms (in batches, if necessary, to not over-crowd skillet). Sear to golden brown. After all mushrooms have been seared, return mushrooms to pan, add butter, shallots, garlic, sage and thyme; cook mushrooms until soft. Deglaze with sherry vinegar. Add stock and over medium heat, reduce to about half. Add chestnuts and roasted vegetables. Add cream; reduce over low heat until mushrooms are creamy. Place hot mixture in 10- to 12-quart casserole (make certain there is sufficient space for biscuits on top).

For biscuits: Mix dry ingredients, cut in butter. Add buttermilk until dough is soft/loose enough to drop from a spoon. Spoon biscuits on top of mushroom mixture; bake until golden brown and mushroom mixture is bubbly (about 12 to 15 minutes).

Note: Thawed frozen chestnuts, fresh pecans or hazelnuts can be substituted.

Chef Molly Harrison, Green Zebra

Nutrition facts per serving: 636 calories, 50 g fat, 25 g saturated fat, 99 mg cholesterol, 43 g carbohydrates, 9 g protein, 593 mg sodium, 3 g fiber