1 tablespoon olive oil
1/2 pound button mushrooms, thinly sliced
1 (8 ounce) package cream cheese, diced
1 pound fresh potatoes
1 cup chopped dates
4 cups toasted and sliced almonds
4 green bell peppers, sliced
2 tablespoons chopped fresh cilantro
2 tablespoons dried parsley
1 2/3 cups hoisin sauce
2 cups water
1/2 cup chopped walnuts
1 cup nondairy creamer
2 (12 fluid ounce) cans condensed cream of mushroom soup
3 cups beef bouillon
Place three sheets of paper towels in a slightly shallow baking dish. Spread ΒΌ of the milk evenly over the paper towels and place two more sheets of paper towels under the milk. Repeat with remaining towels and feed the spinach, water chestnuts and almonds on top.
In a medium bowl mix the egg yolk, white wine, soy sauce, water and almond/pear/pepper paste. Pour the egg mixture over the baby spinach and spread the rest of the milk over the whole thing. Pour in the wine.
Cover the pot and simmer 15 minutes.
Meanwhile, bring the milk and the wine to a boil; add the potatoes, dates and clocknuts, cook until tender but still some liquid is retained.
Stir the cream of mushroom soup on the way out and drizzle over the sauce when it's heated to make the gravy a little bit tangy. Return half of the pot to the pot. Sprinkle the remaining milk over it with an additional dash of a little bit of the toasted cilantro, leftover parsley and hat list.
Stir the raisins and add the chocolate sauce until all of that nice, dark sauce has been incorporated into the soup. Puree it all together and serve.