Mushroom Florentine

Name: Mushroom Florentine
Yield: Serves Six
Cuisine: Italian
Ingredients: 6 tomatoes, sliced and peeled; 6 hard-boiled eggs; 1 medium onion, finely chopped; 175 g/6 oz dark flat mushrooms, sliced; 1.25 kg/2½ lb fresh spinach or 450 g/1 lb frozen spinach; 50 g/2 oz butter; 1.25 kg/2½ lb fresh spinach or 450 g/1 lb frozen spinach; grated nutmeg; salt and freshly ground black pepper; salt and freshly ground black pepper; grated cheese; dried white breadcrumbs; 600 ml/1 pint cheese sauce (see Chicory and Ham Mornay), slightly warmed; 600 ml/1 pint cheese sauce (see Chicory and Ham Mornay), slightly warmed

Preparation info

Serves
Six

Difficulty
Easy

Appears in

Cooking for Friends

By Prue Leith

Published 1978

About

Ingredients

1.25 kg/2½ lb fresh spinach or 450 g/1

Europe
Italy
Main course
Vegetarian

Method

Set the oven to moderately hot (200°C, 400°F, Gas Mark 6). Wash the spinach and discard the tough stalks, put it into a heavy pan with some salt but no water, and cook gently, covered, until tender. Drain very well by pressing it between two plates. Chop roughly and season to taste with salt, pepper and grated nutmeg.

Melt the butter, add the onion and cook it very slowly until soft and