Cornmeal Jalapeño Biscuits With Mushroom Gravy

Name: Cornmeal Jalapeño Biscuits With Mushroom Gravy
Yield: 8 servings
Ingredients: 5 tablespoons olive oil; 1 pound crimini mushrooms, quartered; Kosher salt; 8 ounces maitake or shiitake mushrooms, cut into bite-size pieces; 2 tablespoons unsalted butter, cut into pieces; 2 large shallots, chopped; 6 garlic cloves, thinly sliced; 2 large sprigs thyme; 4 teaspoons all-purpose flour; 1 large onion, thinly sliced; 2 large bunches Tuscan kale, ribs and stems removed, thinly sliced; 2 bunches collard greens, ribs and stems removed, thinly sliced; 1 ¾ cups heavy cream; Freshly ground black pepper; 1 ¼ cups all-purpose flour; 1 cup fine-grind cornmeal; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 teaspoon sugar; ½ teaspoon baking soda; ½ cup (1 stick) chilled unsalted butter, cut into pieces; 1 cup buttermilk; 4 scallions, chopped; 1 jalapeño, seeds removed if desired, finely chopped; 4 ounces sharp cheddar, coarsely grated (about 1 ½ cups)

By Chris Morocco

February 9, 2017

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Marcus Nilsson

This recipe will take you back to the flavor of all those canned cream-of-mushroom-soup-based casseroles, but without all the weird ingredients!

Recipe notes

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