Sauteed Spinach and Mushrooms

Sauteed Spinach and Mushrooms

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Here’s a paleo-friendly dish that features our Refined Coconut Oil!

With this recipe you get all of the health benefits of coconut oil without the coconut flavor.

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  • 2 Cups Spinach or Baby Spinach
  • 1 Tablespoon Balsamic Vinegar
  • 10 Mushrooms, sliced
  • 3 Garlic Cloves, minced
  • 1 Tbs. La Tourangelle Organic Refined Coconut Oil
  • 1 Tbs. Butter or Ghee
  • Freshly Ground Sea Salt and Black Pepper

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  1. Heat the coconut oil and butter (or ghee) over high heat in a medium skillet.
  2. Add the garlic and cook for about 10 minutes, stirring constantly.
  3. Add the balsamic vinegar to deglaze the pan.
  4. Add the sliced mushrooms and season to taste with salt and pepper, cook until the mushrooms are tender but not mushy.
  5. Add the spinach. Stir on low heat, just until the spinach wilts and serve.

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