Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Bread crumbs |
| 1 tablespoon | Butter; melted |
| 1 teaspoon | Parmesan cheese; grated |
| 1 small | Onion; chopped |
| \N \N | Vegetable oil |
| ¼ pounds | Fresh mushrooms; sliced thin |
| 1½ pounds | Cream cheese |
| 4 \N | Eggs |
| ½ teaspoon | Nutmeg |
| ¼ cup | Light cream |
| ¼ cup | Beer |
| 1 pounds | Fresh spinach; washed |
From: Floramaria Deter <fmc@...> 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 1½ 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, .