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1
Heat oil in a large skillet over high.
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2
Cook shallots, stirring constantly, until translucent, about 1 minute.
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3
Add mushrooms and season with salt and pepper.
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4
Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes.
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5
(Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary.)
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6
Transfer to a bowl, and let cool slightly.
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7
Heat oil in a large skillet over medium.
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8
Cook bacon until fat renders and bacon is crisp and brown, about 8 minutes.
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9
Use a slotted spoon to transfer to paper towels to drain, leaving rendered fat in skillet.
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10
Add onions and cook over medium-low heat, stirring frequently, until dark golden brown and caramelized, 30 to 45 minutes.
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11
Combine onions and bacon in a small bowl, and let cool slightly.
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12
Heat oil in a large skillet over high.
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13
Cook leek until translucent, about 1 minute, stirring constantly to prevent browning.
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14
Add corn and thyme, and season with salt and pepper.
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15
Cook, stirring frequently, until corn is fork-tender, about 5 minutes.
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16
Transfer to a bowl, and let cool slightly.
