Step 1

In a large glass bowl, whisk your coconut milk, Dijon mustard, flour and a pinch of sea salt; whisk until really well combined.

Step 2

Heat a skillet large with the oil over medium-high heat.

Step 3

Add in your onions and garlic, sauté for few minutes until just beginning to soften.

Step 4

Stir in your mushrooms, and continue cooking for 4-5 minutes more, stirring frequently until golden brown. Season with a tiny pinch of sea salt and pepper.

Step 5

Squeeze in your fresh lemon juice and stir well.

Step 6

Reduce the heat to a low, and pour in the coconut milk mixture, then simmer until just thickened, about 4 minutes or so.

Step 7

Quickly add in the fresh spinach and stir until just wilted, just a minute or two.

Step 8

Enjoy warm!