- 1 Cup buttermilk biscuit mix
- 10 Ounces Cremini mushrooms
- 2 carrots
- 2 clove garlic
- 1 red onion
- 1 stalk celery
- 2 Ounces white Cheddar cheese
- 2 Tablespoons All-Purpose flour
- 1 Tablespoon tomato paste
- 1/2 Ounce dried Shiitake mushrooms
- 2 Teaspoons mushroom pie spice blend (dried thyme, dried rosemary, ground sage, ground bay leaf, smoked paprika and group nutmeg)
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat 2 cups of water to boiling on high. Peel and thinly slice the carrots, garlic and onion. Thinly slice the celery. Quarter the cremini mushrooms. Grate the cheese. In a large, heatproof bowl, combine the dried shiitake mushrooms and the boiling water.
In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini mushrooms. Cook, stirring occasionally, 6 to 8 minutes, or until browned and crispy; season with salt and pepper.
Add the carrots, garlic, onion, celery and spice blend to the pan of cremini mushrooms; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables have softened. While the vegetables cook, using a slotted spoon, transfer the shiitake mushrooms to a clean work surface; reserve the mushroom water. Roughly chop the shiitake mushrooms and set aside. Add the tomato paste to the pan of vegetables; cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.
Add the flour and 2 tablespoons of olive oil to the pan of vegetables; cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the shiitake mushrooms and reserved mushroom water; season with salt and pepper. Cook, stirring frequently, 4 to 6 minutes, or until thickened; season with salt and pepper to taste. Transfer the filling to an oven-safe baking dish.
While the filling cooks, in a large bowl, combine the biscuit mix and cheese; season with salt and pepper. Gradually stire in 1/4 cup of cold water until just combined. (Be careful not to over-mix the dough, which will toughen it.)
Using a spoon, top the baking dish of filling with 8 to 10 evenly-sized scoops of the biscuit dough, leaving some space between the scoops. Place the baking dish on a sheet pan; bake 10 to 12 minutes, or until the biscuits are browned and cooked through. Remove from the oven. Let stand for at least 2 minutes before serving.