Mushroom and Corn Spoon Bread

By clawson

Ingredients

• 3 tablespoons unsalted butter (divided)
• 1/4 cup olive oil
• 1 pound shiitake mushrooms (stems removed, sliced 1/4-inch thick)
• 1 medium yellow onion (peeled, sliced 1/4-inch thick)
• 1 tablespoon fresh thyme (chopped)
• Kosher salt and black pepper (to taste)
• Corn Spoon Bread : 2 tablespoon unsalted butter
• 2 cups milk
• 1 cup yellow cornmeal
• 4 large eggs (separated)
• 1/2 teaspoon cayenne pepper
• 2 teaspoons sugar
• 1 teaspoon Kosher salt
• Kosher salt and freshly ground black pepper (to taste)

Details

Adapted from TheChew.com

Preparation

Step 1

Preheat oven to 400ºF. Grease an 8x8-inch baking dish with 1 tablespoon butter.
Heat olive oil in a large saute pan over medium-high heat, add the shiitake mushrooms, and cook until golden brown, about 5-7 minutes. Add the onion, butter, and thyme leaves and cook until fragrant about 5 minutes, until the onions are softened. Remove to the bottom of the baking dish.
Meanwhile, in a medium saucepan over medium-high heat, add the butter and milk. Whisk in the cornmeal and allow to thicken, about 2-3 minutes. Add the salt, cayenne, sugar, and yolks. Bring to a simmer, stirring constantly, until the mixture is slightly thickened, about 3-4 minutes. Remove from heat and let cool for 5 minutes.
In a medium bowl, beat the egg whites and a pinch of salt by hand or using a stand mixer fitted with the whisk attachment until soft peaks form. Stir 1/3 of the whites into the cornmeal mixture gently until combined, then fold in the remaining whites until just combined. Pour over the cooked mushrooms and onions. Place in oven for 20 minutes. Let cool 5 minutes before serving.
Tip: Allow the egg whites to sit out until room temperature for easy beating to soft peaks.