|Spinach||1 1⁄2 Pound, finely chopped|
|Vegetable salt||1 Teaspoon|
|Egg yolk||1 , beaten|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Bechamel sauce||2 Cup (32 tbs)|
|Grated parmesan cheese/Grated gruyere||1⁄2 Cup (8 tbs)|
|Mushrooms||1 Cup (16 tbs), sauteed|
|Toasted almonds||1⁄4 Cup (4 tbs), sliced|
Steam spinach a few minutes until tender.
Press out excess water.
Season with vegetable salt and pepper.
Blend egg yolk with cream and stir into 2 cups bechamel sauce.
Add cheese and stir until cheese melts; do not boil.
Put spinach in a baking dish and spoon over mushrooms.
Pour sauce over top.
Sprinkle with toasted almonds.
Bake in a 350 degree oven for 10 minutes or until top is golden brown.