Saute the onion with coconut oil. After a few minutes add the mushrooms. Cook for 5 minutes.

Add in the thyme and garlic. Stir for 3 minutes. Put down the heat so the garlic won’t burn.

Add the wine and then add salt & pepper. Stir for 5 minutes.

Add in the coconut milk and the stock. Stir for a few minutes then put down the heat. Put on the lid then leave it for 20 minutes.

Before serving add the spinach.