Low Iodine Coconut Creamed Mushrooms with Spinach
Total time30 min
Prep time10 min
Cook time20 min
4.9(13)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 16 oz cremini mushrooms, sliced ¼ inch thick
- ½ tsp salt
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!