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
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
Yields
8 Servings