*  Exported from  MasterCook  Buster  *

                    Spoonbread Custard With Mushrooms

Recipe By     : Marion Cunningham, LATimes 08/19/98(wed)
Serving Size  : 96   Preparation Time :0:30
Categories    : Appetizers                       Vegetarian
                Italy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         large mushrooms
   3      tablespoons   butter -- plus
                        extra for greasing casserole
     1/2                onion -- finely chopped
   2 1/2  cups          cold water
                        salt
   1      cup           cornmeal
   1      cup           buttermilk
   4                    eggs -- beaten
                        pepper

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.

Bring 2 cups water to boil in saucepan and add 1/2 teaspoon salt. 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.) 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.

Bake at 375 degrees until light golden, 30 to 40 minutes. Serve hot.

[4 servings. Each serving: 195 calories; 586 mg sodium; 238 mg cholesterol;
14 grams fat; 7 grams carbohydrates; 10 grams protein; 0.51 gram fiber.]

* * * Spoonbread 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 saute the vegetable in a little
olive oil so it is slightly cooked before combining it with the cornmeal
custard to bake. It's a good, filling supper dish. Serve it with vegetables
and bagna cauda.

SOURCES. Recipe taken from "Home Cook : Feeling A Bit Veggie?" By Marion
Cunningham   !We got this recipe from the LA Times. Mastercook editing by
kitpath@earthlink.net

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