Mushroom Florintine
Alice Doering @ 2014 Potluck

1. ! 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.