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Recipe CATEGORY 270
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| ID | 270 |
| TITLE | Oyster Mushroom with Parmesan Cheese |
| CATEGORY | Snacks, appetizers |
| SUBCATEGORY | Appetizers |
| DESCRIPTION | 1 lb. golden gourmet Oyster mushrooms 10 oz. chopped spinach, thawed 2 cups chicken broth 1/2 cup finely chopped onion 1 small clove of garlic finely chopped 1 tsp fennel of anise seeds, crushed 2 tbsp margarine 1/2 cup bread crumbs 1/2 cup condensed milk 1 tsp salt 1/4 tsp black pepper 1/4 tsp nutmeg 2 tbsp Parmesan cheese|Combine chicken broth, onion, garlic, fennel and margarine in saucepan, and cook over medium heat. Bring to a boil. Add mushrooms and reduce heat, simmer and gently cook the mushrooms until tender, 2-3 minutes. Remove mushrooms with a slotted spoon and place on small au-gratin dishes. Place on a baking sheet. Discard cooking liquid. Combine bread crumbs, condensed milk, salt, pepper and nutmeg in a small bowl. Transfer to a food processor with the spinach puree. Top each au-gratin dish with the puree and top with grated Parmesan cheese. Place 4 inches from the heat and broil until bubbly and brown, 3-5 minutes. Serve hot. |
| VOTE | 24 |
| RATE |
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