Ingredients
- 2 teas. vegetable oil
- 1 cup chopped onion
- 1 1/2 teas. minced fresh thyme
- 1 garlic cloves, minced
- 2 cup sliced stiitake mushroom caps
- 2 cup sliced cremini mushroom
- 2 cup water
- 3/4 teas. 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
Preparation
Step 1
Preheat oven at 400.
Heat oil in a large nonstick skillet over med.-high heat. Add onion, thyme, and garlic; saute' 3 minutes or until tender. Spoon onion mix into a bowl; set aside. Add mushroom 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 mix, mushrooms, milk and egg yolks.
Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into cornmeal mix. Pour into a 2 quart souffle' dish coated with cooking spray. Bake at 400 for 40 minutes or until puffy and set.