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.