A pilgrimage to resource efficiency 

Spinach with Mushrooms

Recipe from the Great Depression

2 pounds Spinach
1/2 pound Mushrooms
1 teaspoon Salt
2 tablespoons Butter
2 tablespoons Flour
1 tablespoon cream

Wash spinach thoroughly. Cook until tender in the water that clings to it from the washing. Add the salt and butter and stir until it is melted.

Add the cream, sprinkle the flour over the spinach and stir until the mixture thickens and is free of lumps.

While the spinach is cooking peel the mushrooms and saute them in butter.

Arrange the spinach on a hot platter, spread the mushrooms on top and garnish with toast points.

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