Heat a drizzle of olive oil in a fry pan over medium heat. Add onion and fry for 2-3 minutes until softened.
Add the mushrooms, garlic and oregano and fry until the mushrooms are softened for 4-5 minutes. Add the flour and fry with the mushrooms for 1-2 minutes.
Add the coconut milk and vegetable stock. Stir until combined and then keep stirring until it reaches a simmer. Allow to simmer for 3-4 minutes. Add dijon mustard, baby spinach, season with pepper and stir.
Remove from heat and serve. Serve with a sprinkle of parmesan.
Notes
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