Cornbread w/ Wild Mushrooms & Pecans

Ingredients

• 6-8 slices savory cornbread

• 1 large shallot halved lengthwise, then thinly sliced

• 8 oz wild mushrooms

• 2 cloves garlic, minced

• 2 tbsp fresh flat leaf parsley, chopped

• 1 tsp fresh thyme, chopped

• 2 slices applewood smoked uncured bacon, chopped

• 1/4 cup dry white wine

• 1/2 tbsp butter for mushrooms

• 1/4 cup pecans, chopped

• 1 tbsp butter to toast pecans

• Jasper Hill Farm “Alpha Tolman” cheese, finely shredded

Method

• Set oven to 350˚ and toast cornbread on a sheet pan for 8 min. Flip and toast another 8 min. Set aside.

• Heat 1 tbsp butter in small pan over medium heat until beginning to foam. Add pecans and fry until fragrant and very foamy. Remove from heat, set aside.

• Heat 1 tbsp olive oil in pan over medium heat until fragrant. Add bacon and fry until barely crispy.

• Add shallot to pan and cook until translucent and beginning to brown. Turn heat to medium-high and add mushrooms and thyme. Cook until the mushrooms are tender. Add garlic and cook for 30 seconds, then deglaze pan with white wine. When wine has evaporated, add butter and parsley, cook for 30 seconds. Remove from heat and let rest for 1min. Pile on toasted cornbread and top with toasted pecans and cheese.

Important note: It is essential that the cornbread not be too sweet; a savory cornbread works best.