Boil water and blanch the spinach. Once done, shift it to some cold icy water for a while. Do not throw away the water used to cook the spinach.
Clarify the eggs. Drain out all the water from the spinach completely.
Add the spinach, 1 Tbsp cream, 3/4 egg yolk, salt, pepper and a hint of nutmeg in a mixer and blend together.
Now butter the dish, which is to be used, a little bit. Add some grated Parmesan cheese into the dish.
Lay out the spinach mixture smoothly into the dish.
Now heat up the spinach water and put it into a big bowl. Place the dish with the spinach mixture inside the water for it to cook.
Put this entire set inside the oven for 15 minutes at 180 degree c.
For the Mushroom and Cheese Sauce:
Cook the mushrooms in water till they are nice and moist.
Add a bit of butter into it.
In another pan mix together the wine and the cheese and let it cook on low heat.
Add the sauteed mushrooms into the sauce, mix well and remove from heat.
Place this rich and cheesy sauce over the baked spinach.