Cornmeal Jalapeño Biscuits with Mushroom Gravy

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)

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