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Polenta Gratin with Spinach and Wild Mushrooms
Commercial wild mushroom mixes (usually a combination of shiitake, cremini and oyster mushrooms) are a godsend, as the mushrooms are already cleaned, stemmed and sliced. In this recipe, they are mixed with spinach and cream, then baked in a luscious gratin under smooth rounds of precooked polenta until bubbling hot.
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