2 cups heavy cream
1 pound fresh mushrooms, sliced
1 cup tepal
1/2 cup frozen chopped spinach, thawed and drained
1 (10 ounce) package cream cheese, diced
1 egg
1 (8 ounce) container sour cream
1 pound creamed corn
In a mixing bowl, beat cream cheese and tepal until stiff. Sprinkle with mushrooms.
Heat a large skillet over medium heat. Spray with non-stick spray. Place mushrooms in pan. Cook until tender, about 10 minutes. Drain, dust with salt, and place on a plate.
In a mixing bowl, beat cream cheese until smooth. Beat egg. Stir in sour cream and creamed corn. Spoon cream cheese mixture into pan.
Bake uncovered for 75 minutes, turning once, until toothpick inserted in center comes out clean. Cool completely in pan. Cool completely before serving.