Wild-Mushroom Spoon Bread

recipe
Serve with roasted chicken, beef, or pork.

Yield:

6 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 171
Caloriesfromfat 23 %
Fat 4.4 g
Satfat 1.2 g
Monofat 1.3 g
Polyfat 1.2 g
Protein 7.9 g
Carbohydrate 25.1 g
Fiber 2.4 g
Cholesterol 74 mg
Iron 1.9 mg
Sodium 355 mg
Calcium 71 mg

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

Preparation

Preheat oven to 400°.

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.

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 soufflé dish coated with cooking spray. Bake at 400° for 40 minutes or until puffy and set.

September 1997
My Notes

Only you will be able to view, print, and edit this note.

Add Note