------------------------------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.