Title: Wild-Mushroom Spoon Bread
Categories: Bread Quick Vegetable
Yield: 6 Servings

2	ts	Vegetable oil
1	c	Chopped onion
		I 1/2 teaspoons 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

1. Preheat oven to 400 degrees. 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 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

Posted to MM-Recipes Digest V4 #3

Recipe by: Cooking Light, September 1997, page 108

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