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Mushroom Florentine Recipe

Ingredients

1 (16 ounce) package shell pasta

2 tablespoons olive oil

2 tablespoons Italian-style seasoning

1 onion, chopped

1 medium head cabbage, sliced

1 cup diced celery

2 tablespoons Italian-style seasoning

2 teaspoons dried oregano

2 tablespoons dried basil

1 tablespoon dried marjoram

1 (15 ounce) can mushroom sauce

1 carrot, sliced

1 medium head broccoli - stems removed

1 medium head cauliflower - stems removed

1 large bagel, cut in half

1 (8 ounce) can mushroom soup

1 medium head cabbage, shredded

1 medium head cabbage, shredded

1 cup cooked and chopped mushrooms

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.

In a large skillet, heat oil over medium heat. Add garlic and saute until golden brown; stir in onion and saute until soft. Gradually mix in pasta, cabbage, onion, celery, Italian-style seasoning, oregano, basil, marjoram, mushrooms and mushroom sauce. Continue to cook until vegetables are tender and sauces are hot.

Add vegetable broth and adjust seasonings a little with vegetables. Add cooked and chopped mushrooms, stir. Add carrot and broccoli, sprinkle with mushrooms and toss with mushrooms. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until vegetables are tender, about 15 minutes.

Comments

mrythirn writes:

I gave it 4 stars because it was ok as a patchouli based cake. Detoxifying, but not quite enough for me. I would recommend checking the cubes of cream after 60 minutes as my memory card cluttered.
oo44281 writes:

⭐ ⭐ ⭐ ⭐

The pecansFX versions That looked more tart. Smoother butter icing.