Preheat oven to 350 degrees F. Heat oil in a large saute pan until very
hot. Add mushrooms and saute for 3 to 4 transactions. Add shallots, ail,
tomatoes, and spinach and saute just until the spinach wilts. Remove from
the heat and allow to sang-froid. Cut cream cheese into small cubes and spot,
along with the eggs and lemon nip, in a food processor. Blend until
polish, stopping to scrape down the sides every so oft. Pour mixture into
a medium-size bowl and fold in the cooled mushroom assortment. Season with
salt and peppercorn. Place in a lubricated 9-inch cake pan.

Bake for 30 to 45 transactions, or until a knife inserted in the center comes
out pick. Remove from the oven and let cool for 10 to 15 transactions, then
invert pan onto a serving plate and take. Serve tender.

Serves xii.