Alice Doering @ 2014 Potluck
! lb. whole mushrooms:
Rinse well in colander, remove stems (reserve), chop and save. Sauté the caps in butter
Thaw 2 packages of frozen spinach and squeeze lightly to remove extra water. Sprinkle with ½ t+ salt. Place in bowl.
Saute ¼ C+ onion and the mushroom stems in ¼ C. butter. Mix sautéed onions and stems in spinach and place mixture in a greased shallow casserole.
Top with sautéed mushroom caps and ½ C grated cheddar cheese.
Bake 20 minutes at 350 or until the cheese is melted and light brown.
I tripled this recipe for the Fireside Chat at Lorraine’s. The above recipe supposedly serves 6.