Clean and stir dried mushrooms under hot running water and let soak for about 3 minutes,
making sure that Porcini and Morels are cleaned well to remove naturally occurring sand.
Once cleaned, cut off any excess stems. Heat oil in a large skillet over medium heat.
Add shallots and garlic and sautÚ one minute. Add mushrooms and cook 3-5 minutes, until
mushrooms are golden in color and tender. Add sherry and soy sauce, and bring to a simmer.
Add spinach (adding in batches if necessary),
and simmer 1-2 minutes until spinach has wilted, stirring frequently.