"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Mushrooms Florentine, by La Bonne Cuisine, is from Joyce Manwiller's Recipe Box,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1/4 c butter 1/4 c chopped onion 1 lb fresh mushrooms 2 (10 oz) pkg frozen chopped spinach, cooked and drained 1 c grated mozzarella, Monterey Jack, or Romano cheese 1 tsp salt 1/4 tsp garlic salt
In a medium skillet melt the butter. Add the onion and mushrooms and saute for 5 minutes. Stir in the remaining ingredients and transfer the mixture to a 9" square baking dish. Bake the casserole at 350º for 20 minutes. Serves 6-8
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.