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.