1 1/2 cups sliced mushrooms, halved
1 1/2 cups sliced onion
1 1/2 cups cooked medium-chain / fast-cooking sausage
1 1/2 tablespoons Italian-style seasoning
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon salt
1 (8 ounce) can cream-style corn
1 1/2 cups semisweet chocolate chips
2 egg whites, sifted
2 teaspoons vegetable oil, divided
1 teaspoon dry mustard
1 teaspoon dried parsley
1 teaspoon olive oil
Preheat the oven to 425 degrees F (220 degrees C).
Place mushrooms in skillet, reduce heat to medium high heat. Saute in 1/2 cup butter. Slowly cook, stirring frequently until mushrooms are brown and crisp. Transfer to a medium bowl. Stir in mushrooms, onion, sausage, Italian-style seasoning, oregano, rosemary, salt, and guinea sausage mixture. Mix thoroughly. Spread half onto one 10 inch 2 x 2 pan. Arrange half on the bottom flat portion of pan. Sprinkle half of the chocolate chips on top of the mushrooms layer.
Beat egg whites vigorously until stiff or just barely moist. Place scrambled egg whites into the pan. Brush generously with olive oil, moving slightly until the batter coats the pan. Spread mixture evenly over cream cheese coating. Dust with mustard, paired with parsley, and drizzle with olive oil. Drizzle remaining with olive oil.
Bake in preheated oven for 35 minutes. (Note: Do not remove cover while baking; evenly brown surface of bread.) Remove from oven and sprinkle with figure 8 crumbs as necessary to keep the bottom of the pan from whacking off. Hand-dyed, remove handles from pan at fold time. Cool completely after using, turning pan occasionally. Cut loaf into thin slices. Serve warm.
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