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Full Online Book HomeLearning KitchenVegetables - Mushroom - Mushroom Florentine
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Vegetables - Mushroom -  Mushroom Florentine Post by :dburdon Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2182

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Vegetables - Mushroom - Mushroom Florentine

1 lb. fresh mushrooms
2 (1o oz.) pkg. frozen spinach, partially cooked
1/4 cup chopped onions
salt to taste
1/4 cup melted butter
1 cup freshly grated Cheddar cheese
Garlic salt to season

Wash and dry mushrooms, cut into pieces; saute until brown.

Line a casserole with the partially cooked spinach which has been seasoned with salt, chopped onions and melted butter. Sprinkle 1/2 cup grated cheese over spinach, arrange mushrooms over cheese; season with garlic salt. Cover with remaining cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted and brown. May be prepared in advance and refrigerated until ready for baking.
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Vegetables - Mushroom Logs Vegetables - Mushroom Logs

Vegetables - Mushroom Logs
2 cans crescent dinner rolls 1 (8oz) pkg cream cheese 1 (4oz) mushroom stems 1 tsp season salt 1 egg-beaten 1-2 tsp sesame seeds Separate dough into 8 rectangles, press perforations to seal. Combine cheese, mushrooms, and salt and spread over dough. Starting at long sides, roll up each rectangle, jelly roll fashion. Pinch seams to seal and slice logs into 1" pieces. Spread, seam side down, on ungreased baking sheet. Brush each with beaten egg and sprinkle with sesame seeds. Bake at 375 for 10-12 minutes

Vegetables - Mushroom Crusted Quiche Vegetables - Mushroom Crusted Quiche

Vegetables - Mushroom Crusted Quiche
3/4 pound mushrooms -- finely chopped 2 tablespoons butter crushed saltine crackers -- 1/2-2/3 cup 3/4 cup sauteed onion -- or green onion Monterey Jack cheese -- shredded 3 eggs 1 pint cottage cheese 1/4 teaspoon cayenne pepper Preheat oven to 350° F.Saute mushrooms in butter. Add enough crushed saltines to absorb juice. Press into pie pan. Sprinkle crust with onion. Heap Jack cheese over onion; don't pack down. Whirl eggs, cottage cheese and cayenne in blender. Pour into crust. Bake at 350°F 45 minutes, until a knife comes out clean. Notes : A good vegetarian main dish....also