| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Large mushrooms |
| 3 |
tb |
Butter; plus extra for greasing casserole |
| 1/2 |
|
Onion; finely chopped |
| 2 1/2 |
c |
Cold water |
|
|
Salt & pepper |
| 1 |
c |
Cornmeal |
| 1 |
c |
Buttermilk |
| 4 |
|
Eggs beaten |
INSTRUCTIONS
Published in the Los Angeles Times on August 19, 1998, in an article
written by Marion Cunningham. Ms Cunningham says "spoon bread Custard with
Mushrooms is a simple dish with lots of flexibility. This particular recipe
calls for mushrooms and onions, but you can add any vegetable to the
custard. Just sauté the vegetable in a little olive oil so it is slightly
cooked before combining it with the cornmeal mustard to bake. It's a good,
filling supper dish. Serve it with vegetables and and bagna cauda."
1. Wipe mushrooms clean and cut into bite-size pieces. Melt butter in 10
inch skillet over medium heat. Add mushrooms and onion and cook, stirring,
until softened and onions are translucent, about 5 minutes. Transfer to
buttered 2 quart casserole and set aside.
2. Bring 2 cups of water to boil in saucepan and add 1/2 teaspoon salt.
3. Put cornmeal in small bowl and add remaining 1/2 cup cold water,
stirring to dampen cornmeal (this helps prevent lumping when cornmeal is
added to boiling water).
4. Add dampened cornmeal to boiling water, stirring constantly until
thickened, 1 to 2 minutes. Add buttermilk and stir to blend well. Add eggs
and stir until well mixed. Taste and add salt and pepper if needed. Pour
into casserole with mushrooms and onions and stir to mix well.
5. Bake at 375 degrees until light golden, 30 to 40 minutes. Serve hot.
195 calories; 586 mg sodium; 238 mg cholesterol; 14 grams fat; 7 grams
carbohydrates; 10 grams protein; 0.51 gram fiber
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on Aug 22,
1998, converted by MM_Buster v2.0l.
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