- 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 ground 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 stir 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.