Recipe - Creamed Spinach With Wild Mushrooms

PHILLY.INQUIRER
One half ounce DRIED WILD MUSHROOMS
PORCINI OR CEPES
20 ounce CHOPPED FROZEN SPINACH OR
2 pound FRESH,STEMMED CHOPPED
SPINACH
One half cup BOILING WATER
One fourth cup HEAVY CREAM
2 tablespoon FINELY CHOPPED ONION
1 EGG YOLK
2 tablespoon BUTTER
SALT AND PEPPER TO TASTE

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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini