Cajun Mushroom Loaf

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Cajun Mushroom Loaf

 

1 stick butter

1 cup diced yellow onion

4 garlic cloves, minced

2 sprigs fresh thyme

1 1/2 pounds sliced mushrooms

4 eggs

1 cup heavy cream

1/4 cup chopped fresh parsley leaves

1 tablespoon Cajun seasoning blend

1/2 cup seasoned bread crumbs

 

 

 

 

Preheat the oven to 350 degrees F.

Put the butter into a 4-quart pot and place over medium heat. When the butter

has melted, add the onion, garlic and thyme sprigs. Saute until translucent,

about 10 minutes. Add the mushrooms to the pot, stir, and raise the heat a bit.

Cook the mixture until the liquid has cooked off, about 15 to 20 minutes. Remove

from the heat and set aside.

 

Meanwhile, crack the eggs into a large bowl and whisk well. Add the cream,

parsley and Cajun seasoning and whisk to combine. Add the mushroom mixture 1

serving spoonful at a time to temper the egg mixture, stirring well after each

addition. Add the breadcrumbs and stir well.

 

Spray the loaf pan with nonstick spray, line with parchment paper, and pour the

mixture into the pan. Set in a large roasting pan and fill the pan with water

halfway up the loaf pan. Place into the top half of the oven and bake until the

center is set, about 60 to 70 minutes. Remove from the oven and let cool 15

minutes before turning out onto a plate to slice.

 

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Yield: 6 to 8 servings

 

Source: Recipe courtesy Dan Smith and Steve McDonagh, Show: Party Line with the

Hearty Boys, TV Foodnetwork

Formatted by Chupa Babi: 04.17.08

 

ChupaNote: The boys served this wtih artichoke fritters and corn & whitebean

macque choux.

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