Wild-Mushroom Spoon Bread

Wild-Mushroom Spoon Bread

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons vegetable oil

  • 1

    cup chopped onion

  • teaspoons minced fresh thyme

  • 2

    garlic cloves minced

  • 2

    cups sliced shiitake mushroom caps

  • 2

    cups sliced cremini mushrooms

  • 2

    cups water

  • ¾

    teaspoon salt

  • 1

    cup cornmeal

  • 1

    cup 1% low-fat milk

  • 2

    large egg yolks lightly beaten

  • 4

    large egg whites (at room temperature)

  • Cooking spray

Directions

Preheat oven to 400º. Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; sauté 3 minutes or until tender. Spoon onion mixture into a bowl; set aside. Add mushrooms to skillet. Cover and cook over low heat 8 minutes or until liquid nearly evaporates, stirring occasionally. Set aside. Combine water and salt in a large saucepan; bring to a boil. Gradually add cornmeal; stir constantly with a whisk. Cook 2 minutes; stir constantly. Remove from heat; stir in onion mixture, mushrooms, milk, and egg yolks. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into cornmeal mixture. Pour into a 2-quart soufflé dish coated with cooking spray. Bake at 400º for 40 minutes or until puffy and set. Serving Size: 1 cup


Nutrition

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