Wild-Mushroom and Thyme Spoon
1 tablespoon vegetable oil
1 cup chopped onion
2 cloves garlic, finely chopped
2 teaspoons minced fresh thyme leaves, plus fresh sprigs (optional)
2 cups (1/4 pound) sliced Cremini mushrooms
2 cups (1/4 pound) sliced shiitake mushrooms
2 cups chicken broth
1/2 teaspoon salt
1 cup cornmeal
1 cup milk
4 large eggs, separated, at room temperature
1. Heat oven to 400 degrees F. Coat a 2-quart soufflé dish with vegetable-oil
cooking spray. In a large non-stick saucepan, heat oil over medium-high heat.
Add onion, garlic, and minced thyme; sauté 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 soufflé
dish. Bake spoon bread until it is puffy and has set -- 35 to 40 minutes.
Garnish with thyme sprigs, if desired. Serve immediately.