1 (6 ounce) can sliced mushrooms, drained
1 (6 ounce) can sliced mushrooms, drained
1 (3 ounce) package instant chopped spinach
1/3 cup butter, softened
6 cups jumbo cream cheese, softened
1/4 cup chopped onion
1 egg, beaten
1 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
In a large bowl, mix drained mushrooms and mushrooms! Mix in onion and add to mushrooms. Spoon mushroom mixture over mushroom layer in bowl forming a diagonal and refrigerate overnight before cutting into 2 inch squares or other shapes.
Pour cream cheese into a large bowl and beat together butter and milk until creamy; stir into the bowl with diced mushrooms and softened cream cheese. Gradually beat in chopped spinach. Scrub the mushrooms and fish with cooking liquid, leaving a few stems to pulse into the cheese mixture.
Pour mushroom mixture into the same bowl that was cooking drippings, stirring gently. (Or place mixture in separate bowl, spooning into pan with water.)
Sprinkle parsley over chopped mushroom layer and serve with sliced ham and vegetables.