for this recipe, I make the cornbread a few days in advance using a 50/50 mix of Jiffy corn muffin and Jiffy corn bread mix. The muffin mix is sweeter than the bread mix, so I like the blend. You'll likely have extra, so you can serve it to your guests.
if you can't find this exact mushroom mix, any wild combo will work. Just avoid button & portabello varieties because the richness of this dish comes from the nutty flavors of the wild mushrooms. the mushrooms are the most expensive part of this dish.
1 1/2 cups pecans, chopped (i also toasted an extra 1/2 cup for my salad)
6 tablespoons unsalted butter
5 cups prepared cornbread
5 shallots, finely chopped
1 stalk of celery, diced
10 ounces wild mushrooms (chanterelles, oyster, + shitake mix), slightly chopped
1 teaspoon fresh thyme
1 teaspoon fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup dry white wine (chardonnay)
1/3 cup heavy cream
1/3 cup chicken stock
Preheat oven to 425.
Toast pecans in a single layer on a large baking sheet for about 6 minutes or until fragrant. Set aside.
Cut cornbread into 2-inch thick slices and place, cut side down, on a baking sheet. Melt 2 tablespoons of butter and brush over cornbread slices. Toast until golden brown, about 10 minutes. Cool on a wire rack.
Heat remaining 4 tablespoons of butter in a medium skillet on medium high. Add shallots and celery, stirring until softened. Add mushrooms, herbs, salt, and pepper, cooking until softened. Add white wine, cooking until absorbed. Add cream + cook for about 30 seconds. Remove from heat.
Crumble cornbread into large bowl. Add mushroom mix and toasted pecans. Add chicken stock. Toss well to combine. Transfer to a buttered baking dish and cook at 425 for approximately 30 minutes until top is crusty + golden brown.
Yield: 8 cups