Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------------PHILLY.INQUIRER------------------------------
1/2 oz DRIED WILD MUSHROOMS 1/4 c HEAVY CREAM
PORCINI OR CEPES 2 tb FINELY CHOPPED ONION
20 oz CHOPPED FROZEN SPINACH OR 1 EGG YOLK
2 lb FRESH,STEMMED CHOPPED 2 tb BUTTER
SPINACH SALT AND PEPPER TO TASTE
1/2 c BOILING WATER

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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