Title: Wild-Mushroom Spoon Bread
Categories: Breads, Quick, Vegetables
Yield: 6 Servings

2 ts Vegetable oil
1 c Chopped onion
1 1/2 ts Minced fresh thyme
2 Garlic cloves; minced
2 c Shiitake mushrooms; sliced
2 c Cremini mushrooms; sliced
2 c Water
3/4 ts Salt
1 c Cornmeal
1 c 1% low-fat milk
2 lg Egg yolks; lightly beaten
4 lg Egg whites (at room
-temperature)
Cooking spray

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 1.2& 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
on Sep 08, 1997