"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mushrooms Florentine Recipe

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This recipe for Mushrooms Florentine, by , is from NOW WE'RE COOKING, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Kirkland
Added: Monday, May 16, 2005


2-10 oz. pkg. frozen chopped spinach
1/4 C chopped onion
1/4 C melted margarine or butter
1 tsp. salt
1 lb. mushrooms
2 Tbsp. margarine or butter
1 C grated cheddar cheese
garlic salt

Cook spinach and drain well.
Place in shallow casserole.
Sprinkle with salt, onion and melted margarine. Layer 1/2 cup cheese over spinach.
Wash, dry and slice mushrooms
Sauté in margarine and add to casserole.
Sprinkle with garlic salt and remaining cheese. Bake 350 degrees for 20 to 30 min.




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