Mushroom Bourguignon with Blue Cheese Cobbler

Ingredients

• 2 tbsp olive oil
• 12 button onions or shallots, peeled and left whole
• 300g carrots, cut into chunks
• ½ tsp sugar
• 25g butter
• 750g mushrooms (a mixture of Portobello, chestnut, button, crimini), thickly sliced
• 1 large sprig thyme
• 2 bay leaves
• A few sage leaves, finely chopped
• 200ml red wine
• 300ml mushroom stock
• 1 tbsp mushroom ketchup
• 1 tsp Dijon mustard
• 200g self raising flour
• 1 tsp baking powder
• 1 tsp dried sage
• 50g blue cheese, crumbled
• 1 egg
• 75ml buttermilk
• Finely chopped parsley