Guy Vander Jagt's Mushrooms Florentine

What’s Cookin’ with the Republicans, p. 130

1 pound fresh mushrooms, washed and dried

½ stick (4 teaspoons) melted butter

2 packages frozen spinach, thawed and squeezed dry

1 teaspoon salt

¼ cup chopped onion

1 cup freshly grated cheddar cheese, divided use

Garlic salt

There's not much left to the spinach after you squeeze it out.

Saute mushroom stems and caps in butter until brown, browning cap side first. Line a 10” casserole with spinach, which has been seasoned with salt, onion, and butter. Sprinkle with ½ cup grated cheese. 

Ready for layering!

Arrange sautéed mushrooms over the spinach. Season with garlic salt. Cover with remaining cheese. Bake for 20 minutes at 350F or until cheese is melted and browned.

Gooey cheesy tastiness.

Served up with (unfortunately) the last of our venison sausage for the season. Thanks to our hunter friend for the generous gift!

My Rating: 3/5 "Anything 'florentine' has its merits in my book. Spinach + Cheese = Yum, after all. Now, this particular florentine was kind of a salt lick. You'd be just fine to only include half of the salt the recipe calls for and you'd be able to taste more of the vegetables that way. But there's a lot of nice textures going on here and overall it's a solid side dish."