Wild-mushroom spoon bread

6 Servings

Ingredients

Quantity Ingredient
2 teaspoons Vegetable oil
1 cup Chopped onion
1½ teaspoon Minced fresh thyme
2 Garlic cloves; minced
2 cups Shiitake mushrooms; sliced
2 cups Cremini mushrooms; sliced
2 cups Water
¾ teaspoon Salt
1 cup Cornmeal
1 cup 1% low-fat milk
2 larges Egg yolks; lightly beaten
4 larges Egg whites (at room temperature)
Cooking spray

Directions

Preheat oven to 400 degrees. 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. 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 souffle dish coated with cooking spray. Bake at 400 degrees for 40 minutes or until puffy and set. Yield: 6 servings (serving size: 1 cup). CALORIES 171 (23% from fat); FAT 4.4g (sat 1⅕& mono 1.3g, poly 1.2g); PROTEIN 7.9g; CARB 25.1g: FIBER 2.4g; CHOL 74mg; IRON 1.9mg; SODIUM 355mg; CALC 71 mg

Recipe by: Cooking Light, September 1997, page 108 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@...> on Sep 08, 1997

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