Creamed Spinach with Mushrooms For some reason, creamed spinach is de rigueur as a side vegetable at all the great steak houses. This version doesnít require steak, nor does it have any cream. Makes 4 - 6 servings.
	Ingredients: 3 bunches spinach, each about 3/4 pounds Kosher salt and freshly ground black pepper to taste 2 tablespoons butter 2 ounces shitake mushrooms, stemmed and chopped 2 tablespoons minced shallots 3 tablespoons all-purpose flour 11/2 cups skim milk, warmed Pinch cayenne pepper
	Instructions: 1. Wash spinach thoroughly and remove any thick or blemished leaves. 2. Put with clinging water into a large pot or wok. 3. Over medium heat, cook, stirring, until just wilted, about 5 minutes. 4. Drain and gently squeeze out excess moisture. 5. Chop, season with salt and pepper, and set aside. You should have about 3 cups. 6. Put butter in a large, heavy-bottomed saucepan over medium heat. 7. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. 8. Add flour and stir a few minutes, making sure flour is fully incorporated. 9. Add milk and bring to a simmer, stirring with a whisk. 10. Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. 11. Add spinach and cook, stirring gently until heated through.

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