Recipe

1. Start by bringing a large pot of salted water to a boil.
2. Add 2 tbsp of the olive oil to a large deep skillet and bring to medium-high heat. Cook 1/2 the batch of sliced mushrooms until browned, about 12 minutes. Transfer the mushrooms to a bowl and fry the second batch in the skillet using the same method, with 2 tbsp of olive oil.
3. Pour all the mushrooms back into the skillet and add the garlic, shallots, thyme, and salt. Cook for a few minutes, until the shallots are softened.
4. Add the all-purpose flour to the mushrooms and cook for 2 to 3 minutes. Then add the coconut milk, reduce heat to a low simmer. Add the spinach and lemon juice and cover with the lid to wilt the spinach. Keep the sauce on very low heat.
5. Cook the spaghetti according to package instructions, until al dente. Scoop the pasta out of the pot and into the mushroom sauce with 2 to 3 tbsp of reserved pasta water to thin. Mix to combine and serve.

Notes: If you’re a confident cook in the kitchen, you can cook the spaghetti noodles during Step 3, as you complete the mushroom sauce, so that everything is ready at the same time. Otherwise, cover the sauce and keep on low heat. Cook the spaghetti and add it to the sauce when ready.

I recommend cooking the mushroom in two batches, so they have more opportunity to brown. If you overcrowd, they have a harder time browning.