Low Sodium Coconut Creamed Mushrooms with Spinach

Total time30 min

Prep time10 min

Cook time20 min

Low Sodium Coconut Creamed Mushrooms with Spinach

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Ingredients

4 servings

2 tbsp coconut oil
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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3 cloves garlic, minced
16 oz cremini mushrooms, sliced ¼ inch thick
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
½ tsp dried thyme
1 can (13.5 oz) full-fat coconut milk
1 tsp apple cider vinegar
5 oz fresh baby spinach
1–2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the coconut oil in a large (12-inch) skillet over medium heat until shimmering.
2
Add the garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.

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