More vegetables to use before they went bad—it was the mushrooms this time. I also had spinach, leftover coconut milk from the truffles, and an onion on its last legs. Add garlic, salt, and pepper, and you have a delicious side dish!
1 bag of spinach
1 large container of white mushrooms, sliced
1 small onion, diced
2 cloves garlic, minced
3/4 c. coconut milk, full fat
2 T. grassfed butter
Salt and pepper, to taste
Melt butter in a medium saucepan over medium heat. Add onions and garlic, cooking to soften, until translucent. Add mushrooms.
When mushrooms have softened, add spinach, to wilt. Add coconut milk, salt, and pepper, and simmer for 30 minutes, until thickened.