Cajun Mushroom Loaf
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
56
Spice
61
Sweetness
46
Sourness
33
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
Yellow Onion (diced)2 sprigs
Thyme (fresh)680 g
Mushroom (sliced)4
Eggs1 cup
Heavy Cream1 cup
Seasoned Bread CrumbsDirections:
1
Special equipment: 1 (9 by 5-inch) loaf pan Preheat the oven to 350 degrees F
2
Put the butter into a 4-quart pot and place over medium heat
3
When the butter has melted, add the onion, garlic and thyme sprigs
4
Saute until translucent, about 10 minutes
5
Add the mushrooms to the pot, stir, and raise the heat a bit
6
Cook the mixture until the liquid has cooked off, about 15 to 20 minutes
7
Remove from the heat and set aside
8
Meanwhile, crack the eggs into a large bowl and whisk well
9
Add the cream, parsley and Cajun seasoning and whisk to combine
10
Add the mushroom mixture 1 serving spoonful at a time to temper the egg mixture, stirring well after each addition
11
Add the breadcrumbs and stir well
12
Spray the loaf pan with nonstick spray, line with parchment paper, and pour the mixture into the pan
13
Set in a large roasting pan and fill the pan with water halfway up the loaf pan
14
Place into the top half of the oven and bake until the center is set, about 60 to 70 minutes
15
Remove from the oven and let cool 15 minutes before turning out onto a plate to slice