PHILLY.INQUIRER
1/2 oz DRIED WILD MUSHROOMS
PORCINI OR CEPES
20 oz CHOPPED FROZEN SPINACH OR
2 lb FRESH,STEMMED CHOPPED
SPINACH
1/2 c  BOILING WATER
1/4 c  HEAVY CREAM
2 tb FINELY CHOPPED ONION
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.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.