Wild-Mushroom Spoon Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Serve with roasted chicken, beef, or pork. Ingredients:
2 teaspoons vegetable oil |
1 cup chopped onion |
1 1/2 teaspoons minced fresh thyme |
2 garlic cloves, minced |
2 cups sliced shiitake mushroom caps |
2 cups sliced cremini mushrooms |
2 cups water |
3/4 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:
1. Preheat oven to 400°.
2. 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.
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 soufflé dish coated with cooking spray. Bake at 400° for 40 minutes or until puffy and set.
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