Wild-Mushroom Spoon Bread Recipe

Name: Wild-Mushroom Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 400u00b0.
2
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.
3
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.
4
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 400u00b0 for 40 minutes or until puffy and set.

479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 teaspoons vegetable oil, 1 cup chopped onion, 1 1/2 teaspoons minced fresh thyme, 2 garlic cloves, minced, and more.

Yes, Wild-Mushroom Spoon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Wild-Mushroom Spoon Bread

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