| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetable | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Bread crumbs |
| 1 | tb | Butter; melted |
| 1 | ts | Parmesan cheese; grated |
| 1 | sm | Onion; chopped |
| Vegetable oil | ||
| 1/4 | lb | Fresh mushrooms; sliced thin |
| 1 1/2 | lb | Cream cheese |
| 4 | Eggs | |
| 1/2 | ts | Nutmeg |
| 1/4 | c | Light cream |
| 1/4 | c | Beer |
| 1 | lb | Fresh spinach; washed |
INSTRUCTIONS
From: Floramaria Deter <fmc@netcom.com> Date: Fri, 2 Aug 1996 07:48:18 -0700 Combine bread crumbs, butter & parmesan; press into an 8" springform pan. Bake @350 degrees for 10 min. until lightly browned. Remove from oven; lower oven temp. to 300. In a skillet saute onion until translucent. Add mushrooms & cook until they "sweat." Cool. Cream cheese, eggs, nutmeg, light cream & beer together until light and fluffy. Steam, drain & chop spinach coarsely. Squeeze in paper towels to remove excess liquid. Carefully fold mushroom mixture & spinach into cheese mixture. Pour into prepared crust & bake for 1 1/2 hours. Turn off oven; set door slightly ajar; and allow cake to cool for 2 hours in oven. Refrigerate for at least 3 hours before removing from pan. From "Brew Cuisine" MC-Recipe Digest V1 #180 From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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