| Level: | Intermediate |
| Total: | 2 hr |
| Prep: | 20 min |
| Cook: | 1 hr 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 293 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 151 mg |
| Sodium | 99 mg |
Reviews
I made this yesterday. It smelled fabulous while cooking and the taste is great. My problem is that it is a bit mushy, and I’m not sure how to firm it up. Maybe fry slices? I’m guessing that I didn’t cook the mushrooms long enough as they were still a bit juicy. Other than that, I’m very happy with this recipe.
I knew this was going to be a winner just by looking at the list of ingredients. I made some minor revisions that yielded excellent results. I subbed fat free half and half for the cream and used 2 whole eggs and 1 egg white instead of 4 eggs. Margarine instead of butter and slightly less than 3/4 T Cajun seasoning. My house smelled heavenly for hours! Definitely a keeper that will go in my rotation. Thanks!
I made this as the vegetarian entree at a recent dinner party. It was an enormous success. The preparation was very straight-forward and easy to follow. There were one or two folks who found it a bit overly-spicy but that would probably depend on which cajun seasoning blend you used. I loved it and the rest of the 45 guests did as well. My only complaint would be that it isn’t the most attractive dish I’ve ever presented. The taste made up for it.
Delicious! I was a little concerned when the recipe said to cook mushrooms until all the liquid cooked off, because there wasn’t much liquid at first (yes, I’m a kitchen novice). But the mushrooms released liquid as it cooked, and it turned out just fine. Will definitely make this again!
I followed the instructions exactly and it came out perfect, what a flavor and so moist; the cajun seasoning gives it a kick. Everybody in my family loved it.