Rehydrate the mushrooms in broth at least 30 min. Strain the broth and reserve. If using fresh mushrooms , especially for Slippery Jack and other Suillus, peel the cuticle (small sticky skin on the hat ).

Meanwhile, over medium heat lightly brown cheese or tofu in half the butter . Reserve. Over medium heat, cook onion until soft. Add mushrooms , stir and cook for 5 min. Add spices , ginger, garlic and pepper . When the mixture is fragrant , add the spinach and tomatoes. Season, careful paneer and halloumi are salty. Cover and simmer 30 min. If the mixture dries up, add the remaining broth that served to hydrate the mushrooms.

Uncover, add the cream and cheese or tofu. Stir and cook 3 min.

Serve with rice or naan or pita bread as a side dish or as the main course.