Recipe By : Philly Inquirer
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 oz Dried wild mushrooms,
- porcini or cepes
20 oz Frozen chopped spinach -OR-
2 lb Fresh spinach -- stemmed,
- chopped
1/2 c Water -- boiling
1/4 c Heavy cream
2 tb Onion -- finely chopped
1 Egg yolk
2 tb 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. Cool 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.
