1/2 oz. dried forest mushrooms
1/2 cup diced pancetta
1 tbsp olive oil
1 tsp minced garlic
1 cup sweet corn, fresh or frozen
1/2 cup white wine
1 1/2 cups reserved mushroom soaking liquid or chicken stock
12 cherry tomatoes, halved
2 tbsp butter
olive oil, as needed
1/4 cup chives, cut into 2-inch pieces
1 tsp white truffle oil (optional)
1Rinse the dried mushrooms well then place in a deep bowl and cover with hot water. Let rehydrate over night in your refrigerator or at least one hour on your counter. Lift the mushrooms from the soaking liquid and reserve. Strain the soaking liquid through doubled up cheese cloth or a flour sack towel to remove any grit.
2Put a large skillet over medium low heat and add the pancetta and the olive oil. Cook slowly to render and brown the pancetta, stirring often. When nicely crisped but still tender stir in the minced garlic, cook another minute then add the mushrooms.
3Sauté the mushrooms for 2 or 3 minutes and then deglaze the pan with the white wine. Stir in 1 1/2 cups of the mushroom soaking liquid and bring up to a simmer. Simmer until the liquids in the pan reduce by half.
4Now add the corn to the pan and toss well. When heated through stir in the tomato halves and the butter. Remove from the heat, taste and add a little salt and pepper if needed.
5Meanwhile or later when you are ready to finish the dish: dry the shrimp completely. Season with salt and pepper. Heat a large preferably non stick skillet over high heat. When very hot add a film of olive oil and as many shrimp as you can get with out crowding them. Sear to a nice golden brown then flip. Cook until just shy of your preferred doneness and remove from the pan. Repeat if needed to cook all the shrimp.
6To serve: Spoon the mushroom mixture with some broth into warm serving bowls or deep plates. Arrange the shrimp over the top, then garnish with chives and a drizzle of truffle oil, if desired.