Portobello Mushroom & Potato Stew In A Casserole

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1 tablespoon olive oil

2 portobello mushrooms, stemmed, caps cut into 1/4- inch-thick pieces

3 pounds potatoes (such as Yukon Gold), peeled, cut into

1/8-inch-thick rounds

1 onion, minced

1 small ear corn, kernels cut from cob

6 tablespoons finely chopped carrot

3 tablespoons finely chopped celery

2 garlic cloves, minced

1 sprig thyme

Salt and freshly ground pepper, to taste

1 cup dry white wine

Vegetable stock or water

1 cup flour

1/2 cup water

1 1/2 tablespoons vegetable oil

Spinach Salad

1 tablespoon sherry vinegar

1 tablespoon chopped shallot

1 small garlic clove, minced

1/2 teaspoon Dijon mustard

3 tablespoons olive oil

3/4 pound spinach, washed, dried and stemmed

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