Creamed Spinach and Mushrooms

2 lbs. spinach                     

1 Tbsps. flour

2 Tbsps. butter     

            Dash nutmeg

¼ lb. mushrooms, sliced

            Salt and pepper

¼ cup milk or light cream

Wash spinach, and cook without adding water until tender; drain. Dice. Melt butter; add mushrooms, and cook until tender, about 4 minutes. Blend in flour, nutmeg, salt, and pepper. Add milk to make a Béchamel sauce, and cook until thickened, stirring. Add spinach, and heat well. Makes 4 to 6 servings.