Sformato Di Spinaci With Funghi Trifolati

1. In a large heavy bottomed sauce pan over med heat using the mosture that has remained from rinsing, add the spinach in batches until wilted. If too dry add a 1/2 cup water if needed. Remove from heat, drain and press out excess moisture, let cool.
Put through food mill or finely chop. Place in large bowl.
2. In a small non-reactive saucepan over medium heat melt 2 tbs butter. Add flour cook for 3 minutes stirring continuously. Add milk, cook for 3 minutes stirring continously. When the mixture begins to thicken, add parmesan, salt and pepper. Cook stirring until the mixture is thick (like sour creme). Add to spinach and mix well. Add eggs and stir to combine.
3. Pre-heat oven to 375. Use remaining butter to grease 9" ring mold, add bread crumbs and tilt in circular motion until surface is evenly coated. Add spinach mixture to mold. Put mold in baking dish and add hot water to reach 1/2 way up sides of mold.
4. Bake until spinach pulls away from mold and top is slightly brown (at least 1hr). Remove from oven and immediately invert onto platter.
Fill with Funghi Trifolati
Funghi Trofolati
1. In large skillet (med heat) melt butter and olive oil. Add garlic and cook stirring occasionally (2-3 minutes).
2. Raise the heat and add mushrooms. When mushrooms have released liquid, lower heat to med-low. Cook until most liquid absorbed and mushrooms tender (20min).
3. Remove from heat and remove/discard garlic. Stir in salt, pepper and parsley.