Spicy Shrimp And Mushroom Casserole

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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

Ease of preparation

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