Recipe: Wild-Mushroom Spoon Bread

WILD-MUSHROOM SPOON BREAD

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% lowfat milk
2 large egg yolks, lightly beaten
4 large egg whites (at room temperature)
Cooking spray

Preheat oven to 400 degrees F. Coat a 2 quart souffle dish with nonstick cooking spray.

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 prepared souffle dish.

Bake at 400 degrees for 40 minutes or until puffy and set.

Serve with roasted chicken, beef, or pork.

Makes 6 servings (serving size: 1 cup)
Source: Cooking Light