1/2 lb. fresh mushrooms or 1 can, about 2 1/2 c.
1/2 c. salad oil
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
1 lg. clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1/2 lb. fresh spinach
1 c. croutons
1/4 c. thinly sliced onion
1/4 c. grated Parmesan
1 raw egg (opt.)

Slice mushrooms (2 1/2 cups) or drain. Combine oil, lemon juice, Worcestershire sauce, salt and pepper; mix well. Pour over mushrooms. Toss to coat. Can use right away or let set a few hours. Just before serving tear spinach into bite size pieces. Add to bowl along with croutons, onion and cheese. Toss lightly. Add egg and toss until egg is not visible. Yield: 6.