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!
- 1 pound crimini mushrooms, quartered
- 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
- 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
- Freshly ground black pepper
Biscuits and Assembly
- 1 ¼ cups all-purpose flour
- 1 cup fine-grind cornmeal
- 2 teaspoons baking powder
- ½ cup (1 stick) chilled unsalted butter, cut into pieces
- 1 jalapeño, seeds removed if desired, finely chopped
- 4 ounces sharp cheddar, coarsely grated (about 1 ½ cups)
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.
Biscuits and Assembly
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.