Wild-Mushroom Spoon Bread
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 ⓘ
Instructions
- Preheat oven to 400°.
- 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° for 40 minutes or until puffy and set.
Nutrition & Diet Analysis (per serving)
970
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).