Creamed Spinach With Wild Mushrooms

--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.