Creamed Spinach with Wild Mushrooms
dried, Porcini or cepes
chopped, or 2 lb chopped, stemmed fresh spinach
heavy whipping cream
salt and black pepper
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.
Sauté the mushrooms in the butter until lightly browned.
Strain any debris in the soaking liquid and add to the pan along with the spinach.
Cook 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.