2 tablespoons unsalted butter
3 cups (about 8 ounces) white button mushrooms, thinly sliced
Salt and freshly ground black pepper
2 poblano chiles, charred, stemmed, seeded, and cut into 2-inch by 1/4-inch strips
1 cup fresh, or frozen and thawed, corn kernels
1 clove garlic, minced
3/4 cup flour
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 pound large shrimp, deveined, tails intact
1/4 cup dry white wine
1/4 cup vegetable stock
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