 |
 Italian - Mushrooms Florentine
adapted from Classic Vegetarian Cuisine
|
Description
|
|
|
|
Ingredients
|
- 1/3 Cup Olive Oil
- 2 Shallots -- chopped
- 2 Pounds Fresh Spinach -- shredded
- 4 Medium Tomatoes -- chopped
- Salt And Pepper -- to taste
- 1 Pinch Nutmeg
- 1 Pound Portabello Mushrooms -- at least 2 caps
- 1/3 Cup Flour
- 1/2 Teaspoon Mustard Powder
- 1 Pinch Cayenne
- 2 1/2 Cups Milk
- 2 Cups Cheddar Cheese -- grated
- Paprika
|
|
Directions
|
Take 1/2 oil and saute shallots for 3 minutes, add spinach, cover and cook 5 minutes, add tomtoes, salt pepper, and nutmeg.
In seperate pan Saute mushrooms 3 minutes per side.
Stir in flour to spinach mixture, cook 1 minute, add milk, cook slowly until thickened. Add cheese and cook until melted. Put mushrooms on plates, top with spinach mixture, garnish with paprika.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version