"BjørnSteensrud" wrote in message
news
On Sun, 24 Oct 2010 10:14:43 +0200, Bjørn Steensrud wrote:

> On Sat, 23 Oct 2010 11:02:53 -0400, Peppermint Patootie wrote:
>
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> > I can't imagine a chicken florentine recipe with mushroom soup,
>>> > mayo, or cheese. Florentine just means that it's served with
>>> > spinach. So you would just prepare chicken breast however you want
>>> > (broiled, lightly breaded, whatever), and serve it on sauteed
>>> > spinach. I suppose you could make creamed spinach, but sauteed in
>>> > olive oil with garlic is what I would do.
>>>
>>> This was done up as a casserole. Pretty much all of the recipes I saw
>>> called for this. I did see one that had some sort of pasta in it. I
>>> thought I might make that, making a cream sauce and adding mushrooms
>>> to it. I think I would want to use fresh spinach, but the recipes I
>>> saw for that called for having it cooked first. Perhaps because it
>>> gives off liquid.
>>
>> Whenever I see "cream of mushroom soup" I translate that to "cream
>> sauce with mushrooms." I made a yummy sour cream and mushroom sauce
>> for stuffed peppers last weekend using only fat/oil, mushrooms, sour
>> cream, and seasoning. One can use yoghurt instead if one wants.
>>
>> I like to lightly saute fresh spinach. Well, actually, it's stir fry,
>> but that's roughly equivalent. It makes a nice green pillow for
>> something on top (like chicken and mushrooms sauce) or as a veggie on
>> its own. I don't eschew frozen spinach, though. It's a real food and
>> saves me a step when I'm in a hurry.
>>
>> PP
>
> I made sunday's dinner on saturday and put it in the fridge, covered
> with plastic film. The recipe was for 6-8 people, so I had to improvise
> to get it down to a dinner for two.
> Basically, parboiled fresh spinach - reserved some raw leaves for my
> lunch salad - sauce made from condensed mushroom soup (chanderelles, the
> very best mushroom there is, IMO), sour cream, mayonnaise, grated
> cheese, a little lemon juice and spices. There was a special on cut-up
> chicken in the store, so I nuked that and mixed with spinach and sauce.
> Had no breadcrumbs, so I crushed a couple of hard biscuits, mixed with
> parmesan, for the topping. Before topping it did not look particularly
> appetizing, but I think after baking with the topping it might be a
> success. Followup coming this afternoon :-)

Followup:
Well, chanterelle doesn't seem to go well with chicken, so next time I
will just use a condensed cream of chicken soup - and skip the white
wine[0]

Other than that, it was quite tasty, and I'll certainly make it again.


[0]("Wine" actually, it was half a cup from a bottle found in the darkest
corner of the basement, dandelion wine from 1977 (!). Very dry, not
especially good to drink, but I have used it for cooking earlier. Back in
1980 it was a very good wine.)


**************

Another possibility might be to use cream of celery soup.

Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. €“ Milarepa