This earthy, creamy, warming Mushroom and Spinach Fricassee dish is a great way to enjoy mushrooms, with all their prebiotic and immune-modulating properties. Tender baby spinach is also a wonderful green, rich in iron, folate and betaine. This may be your new go-to comfort food!
Mushroom & Spinach Fricassee
Servings 2-3
Cook Time 30 Minutes
Ingredients
- 1 Tbsp Red palm oil Unrefined and organic
- 1 Tbsp Extra virgin olive oil
- 16 Oz Mushrooms Include some wild mushroom such as shiitake, maitake or oyster mushrooms for enhanced immune-balancing properties. Sliced
- 3 Cloves garlic Finely chopped
- 1 Tbsp Arrowroot powder
- 1 Cup Almond milk Or other milk variety
- 1 Tbsp Whole-grain dijon mustard
- 10 Oz Baby spinach leaves (2-3 big handfuls)
- 3/4 Tsp salt
- To taste Freshly ground black pepper
Instructions
- Heat the oils in a large sauté pan over medium heat. Add the mushroom and garlic and cook for about 10 minutes, until the mushrooms are soft.
- Add the arrowroot powder and stir through. Cook for 1-2 minutes more then add the almond milk, slowly stirring it in to create a smooth sauce.
- Add the mustard, spinach leaves and seasonings and cook on low until the spinach is wilted.
- Pairs well with roasted sweet potato, rice or quinoa.