Wild-Mushroom Spoon Bread

Recipe Ingredients

2 teaspoons	10ml	Vegetable oil
1 cup	62g / 2.2oz	Chopped onion
		I 1/2 teaspoons minced fresh thyme
2		Garlic cloves - minced
2 cups	474ml	Shiitake mushrooms - sliced
2 cups	474ml	Cremini mushrooms - sliced
2 cups	474ml	Water
3/4 teaspoon	3.8ml	Salt
1 cup	62g / 2.2oz	Cornmeal
1 cup	237ml	1% low-fat milk
2 cups	396g / 13oz	Egg yolks - lightly beaten (large)
4 cups	792g / 27oz	Egg whites - (at room (large) temperature)
		Cooking spray

Recipe Instructions

1. Preheat oven to 400F.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; saute 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.

3. 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.

4. 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 souffle dish coated with cooking spray. Bake at 400F for 40 minutes or until puffy and set.

Source:
Cooking Light, September 1997, page 108

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