Corn and Mushroom Compote

Kind of time-consuming... but oh, so worth it. I'm classifying this as a side dish, but could make an excellent dinner on its own.

5-6 ears of super-sweet corn, cut off the cob
2 slices of diced bacon
1 yellow onion, diced
1 clove garlic, sliced
1 cup of fresh english peas, blanched
2 small tomatoes, diced finely
2 T fresh marjoram, chopped
2 cups of heavy whipping cream
1/4 cup sherry
1 to 2 T truffle oil
salt and pepper

Mushrooms:

4 portbellos, sliced
4-5 trumpet royale mushrooms, sliced
1 lb shiitake mushrooms, sliced
1 garlic clove, sliced
2 T olive oil
2 T butter
1 cup mushroom stock
1/4 cup marsala wine
2 T chopped fresh basil, parsley and thyme (total, not 2 T each)
Micro Arugula

In a hot saute pan, add bacon and render for 2-3 minutes without burning, then add onion and cook for 1 minute. Add corn and cook for 3-4 minutes. Add some salt to release the sugars in the corn. Make a hole in the middle of the pan and add sliced garlic to it. Cook for 1 minute, then deglaze the pan with the wine. Cook for 1 minute more and add cream. Cook for 2-3 minutes, then stir in tomatoes and peas. Cook until cream becomes thick and coats a spoon. Finish with salt, pepper, butter and fresh marjoram and set aside. Right before serving add truffle oil.

In another saute pan, place oil and all the mushrooms and cook for about 7 minutes until the mushrooms start to soften. Add the garlic and cook for another minute. Add the wine and cook for 1 minute, then add mushroom stock. Cook for about 5 minutes or until the liquid is reduced by half. Finsh with salt, pepper and butter. At the very end add chopped herbs.

Serve by plating the corn first, then top with mushroom mixture, then top with fresh micro arugula. Spoon excess mushroom jus around the plate and serve.