Ingredients Jump to Instructions ↓

  1. 1 tablespoon(s) vegetable oil

  2. 1 cup(s) chopped onion

  3. 2 clove(s) garlic , finely chopped 2 teaspoon(s) fresh thyme leaves , minced Fresh thyme sprigs for garnish , optional 2 cup(s) (1/4 pound) sliced Cremini mushrooms

  4. 2 cup(s) (sliced 1/4 pound) shiitake mushrooms

  5. 2 cup(s) chicken broth

  6. 1/2 teaspoon(s) salt

  7. 1 cup(s) cornmeal

  8. 1 cup(s) milk

  9. 4 large eggs , separated, at room temperature

Instructions Jump to Ingredients ↑

  1. Heat oven to 400 degrees F. Coat a 2-quart souffle dish with vegetable-oil cooking spray. In a large non-stick saucepan, heat oil over medium-high heat. Add onion, garlic, and minced thyme; saute until softened -- 3 to 5 minutes. Spoon onion mixture into a bowl and set aside.

  2. Reduce heat to low and add all mushrooms to saucepan. Cover and cook, stirring occasionally, until the liquid has evaporated, about 8 minutes.

  3. In a 3-quart saucepan, combine chicken broth and salt. Bring to a boil over high heat. Gradually add cornmeal, stirring vigorously with a whisk; cook, stirring constantly, 1 minute. Remove from heat; stir in reserved onion mixture, milk, and egg yolks.

  4. With electric mixer on high speed, beat egg whites until stiff peaks form. Gently fold egg whites into cornmeal mixture. Pour mixture into prepared souffle dish. Bake spoon bread until it is puffy and has set -- 35 to 40 minutes. Garnish with thyme sprigs, if desired. Serve immediately.


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