Mushroom-Pecan Stew

Use any mushrooms except shiitake. Recommended: portabello, morel, or porcini.

Stir 1 cup finely ground toasted pecans into 4 cups water.
Add 1 tsp. salt and simmer 5 minutes. Slowly stir in 1/2 cup stoneground cornmeal. Simmer 10 more minutes.

While the nuts are cooking, heat 3 Tablespoons butter or vegetable oil in skillet to saute 2 cups coarsely chopped onions till translucent. Add 8 cups fresh chopped mushrooms to saute till just brown.

Add mushroom-onion mixture to pecans and simmer 15 minutes.

Serve garnished with freshly chopped chives. Enjoy with freshly baked cornbread, or over polenta or rice.