Place dried mushrooms in a small bowl. Cover with 1/3 cup boiling water; let stand 20 minutes to soften. Pour through a strainer lined with a damp paper towel; reserve liquid. Cut mushrooms into thin strips; set aside. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add all mushrooms and shallots. Cook until shallots are tender, stirring frequently. Add beef broth and reserved mushroom liquid. Cook until liquid is reduced by half, stirring frequently. Add half and half; bring to a boil. Cook for 10 minutes or until liquid is reduced to a thick sauce consistency, stirring occasionally. Melt remaining 1 tablespoon butter in a large skillet over high heat. Add spinach and cook until wilted and liquid evaporates. Add sauce, lemon juice and nutmeg; stir gently to coat spinach. Add dried cranberries and pine nuts; heat through. Serve over linguine. Makes 4 servings. Per Serving: Cal. 508, Total Fat 29grams, Sat. Fat 12grams, Protein 13grams, Carb 53grams, Chol. 47mg, Dietary Fiber 5grams, Sugar 13grams, Vit. A 631RE, Folate 153Ug, Vit. E 3mg, Vit. C 22mg, Sodium 451mg, Pot. 762mg, Iron 5mg, Calcium 156mg, Zinc 1mg