Fall Mushroom Pasta
4 oz. Mushrooms, diced
½ C. Corn, fresh cut off the cob 6 ea. Bacon slabs, cut into ½” slices ½ C. Cherry tomato, halved ½ C. Chard or kale, chiffonade ¼ C. onion, dined 1 T. Shallot, minced 1 T. Garlic, minced ½ C. white wine 2 C. Mushroom corn stock (chicken or vegetable stock to sub) 2 T. Basil, chiffonade 1 Lb. Pasta of choice, cooked Mushroom corn stock ½ C. Mushroom stems 1 ea. Corn cob ½ C onion, diced ½ C. celery, diced ½ C. Carrot, diced Basil stems 2 ½ C. water In a sauce pot, combine mushroom stems, corn cob, celery, carrot, onion, and basil stem. Cover with water and bring to a boil. Reduce to a simmer and cook for 20 minutes. Strain and reserve. Pasta In a skillet, render out the bacon until crispy, remove from the pan and reserve. Add mushroom, corn, chard, onion and cook for 3-4 minutes. Add garlic and shallot and sauté for 30 seconds. Add the wine and reduce until almost dry. Add the stock and bring to a simmer. Thicken with cornstarch slurry until desired thickness. Add the tomatoes, bacon, and basil. Season with salt and pepper. Toss in the pasta and serve. |