Preparation

• Wash spinach thoroughly and remove any thick or blemished leaves. Put with boiling water into a large pot or wok.
  Over medium heat, cook, stirring, until just wilted, about 5 minutes. Drain and gently squeeze out excess moisture. Chop, season with salt and pepper, and set aside. You should have about 3 cups.
  Put butter in a large, heavy-bottomed saucepan over medium heat. When foaming stops add mushrooms and shallots. Cook, covered, until both wilt, about 3 to 4 minutes. Add flour and stir a few minutes, making sure flour is fully incorporated.
  Add milk and bring to a simmer, stirring with a whisk.
  Season with salt, pepper, and cayenne pepper and cook until thickened, about 5 minutes. Add spinach and cook, stirring gently until heated through.