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Coconut Creamed Mushrooms + Spinach

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Ingredients 

  • 1 Tbsp olive oil, or unrefined coconut oil
  • 1/2 lb. fresh organic baby spinach
  • 1 tsp Dijon mustard
  • 1 cup full fat organic coconut milk, canned
  • 1 Tbsp gluten free flour, or Arrowroot powder
  • 1 medium sweet yellow onion, diced
  • 3 cloves fresh garlic, minced
  • 4 cups sliced button mushrooms
  • 2 tsps freshly squeezed lemon juice
  • sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon each

Instructions 

  • In a large glass bowl, whisk your coconut milk, Dijon mustard, flour and a pinch of sea salt; whisk until really well combined.
  • Heat a skillet large with the oil over medium-high heat.
  • Add in your onions and garlic, sauté for few minutes until just beginning to soften.
  • Stir in your mushrooms, and continue cooking for 4-5 minutes more, stirring frequently until golden brown. Season with a tiny pinch of sea salt and pepper.
  • Squeeze in your fresh lemon juice and stir well.
  • Reduce the heat to a low, and pour in the coconut milk mixture, then simmer until just thickened, about 4 minutes or so.
  • Quickly add in the fresh spinach and stir until just wilted, just a minute or two.
  • Enjoy warm!
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