Cornmeal Jalapeño Biscuits with Mushroom Gravy

casserole mushroom shallot garlic thyme onion kale collard greens cream gravy biscuit cornmeal buttermilk green onion scallion jalapeño cheddar cheese

Chris Morocco

8 servings

Source

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)

Method

Heat 2 Tbsp. oil in a large skillet over medium-high. Cook crimini mushrooms, tossing occasionally, until browned and tender, about 5 minutes; season with salt. Transfer to a large plate.

Add another 1 Tbsp. oil to same skillet and cook maitake mushrooms, tossing occasionally, until nicely browned, about 5 minutes. Add butter, shallots, garlic, and thyme. Season with salt and cook, reducing heat if needed to avoid scorching and tossing often, until shallots are softened. Sprinkle in flour and toss to coat mushrooms. Transfer to plate with crimini mushrooms. Clean skillet.

Combine remaining 2 Tbsp. oil and onion in clean skillet and set over medium heat. Cook, tossing occasionally, until softened, about 4 minutes. Add kale and collard greens a handful at a time, seasoning with pinches of salt as you go and stirring until wilted before adding more. Cook, stirring occasionally, until all greens are tender, 8–10 minutes. Remove from heat and stir in mushrooms, cream, and 2 Tbsp. water; pluck out thyme sprigs. Season gravy generously with salt and pepper. Transfer to a 3-qt. baking dish.

Do Ahead: Gravy can be made 1 day ahead. Let cool; cover and chill.

Preheat oven to 375°. Whisk flour, cornmeal, baking powder, salt, sugar, and baking soda in a medium bowl. Add butter and work into dry ingredients with your fingers until only pea-size pieces remain. Stir in buttermilk with a few swift strokes of a spoon then add scallions, jalapeño, and cheese. Mix gently until no dry spots remain. Divide dough into 8 rough portions (don’t roll into balls) and evenly space on top of mushroom gravy. Bake, rotating once, until biscuits are golden brown and gravy is bubbling around the edges of the pan, 30–35 minutes. Let sit a few minutes before serving.