Recipe - Spoon Bread Custard With Mushrooms

One half pound Large mushrooms
3 tablespoon Butter; plus extra for
greasing casserole
One half Onion; finely chopped
2 One half cup Cold water
Salt & pepper
1 cup Cornmeal
1 cup Buttermilk
4 Eggs beaten

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 bitesize 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 One half teaspoon salt.

3. Put cornmeal in small bowl and add remaining One half 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 JEWISHFOOD digest by Linda Shapiro lss@coconet.com on Aug 22,
1998, converted by MM_Buster v2.0l.