Mushroom & Spinach Fricassee
Red palm oil
Unrefined and organic
Extra virgin olive oil
Include some wild mushroom such as shiitake, maitake or oyster mushrooms for enhanced immune-balancing properties. Sliced
Or other milk variety
Whole-grain dijon mustard
Baby spinach leaves
(2-3 big handfuls)
Freshly ground black pepper
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.