Creamed spinach with wild mushrooms

Yield: 4 servings

Measure Ingredient
½ ounce DRIED WILD MUSHROOMS
PORCINI OR CEPES
20 ounces CHOPPED FROZEN SPINACH OR
2 pounds FRESH,STEMMED CHOPPED
SPINACH
½ cup BOILING WATER
¼ cup HEAVY CREAM
2 tablespoons FINELY CHOPPED ONION
1 EGG YOLK
2 tablespoons BUTTER
SALT AND PEPPER TO TASTE

PHILLY.INQUIRER

SOAK THE WILD MUSHROOMS IN THE BOILING WATER FOR 20 MINUTES.REMOVE,SQUEEZE OUT EXCESS LIQUID,TRIM OFF HARD ENDS AND CHOP THE MUSHROOMS COARSELY.

SAUTE THE MUSHROOMS IN THE BUTTER UNTIL LIGHTLY BROWNED.STRAIN ANY DEBRIS IN THE SOAKING LIQUID AND ADD TO THE PAN ALONG WITH THE SPINACH.COO UNTIL MOST OF THE LIQUID HAS BEEN ABSORBED.ADD THE HEAVY CREAM MIXED WITH EGG YOLK AND COOK GENTLY FOR 1 TO 2 MINUTES.SEASON TO TASTE WITH LEMON JUICE,SALT AND PEPPER.SERVES FOUR.

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