2 tablespoons olive oil
2 cups chopped onion
2 cloves garlic
2 tablespoons dried minced mushrooms
1 1/2 tablespoons white sugar, or to taste
1 1/2 cups fresh mushrooms, sliced
2 tablespoons crushed red pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon ground ginger
1 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons lemon juice
1 (16 ounce) can coconut milk
1 cup chopped fresh spinach
1 cup chopped celery
1/4 large carrot
1 teaspoon crushed pineapple
1 cup sliced mushrooms
1 tablespoon dried parsley
Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute onion and garlic until onion becomes translucent, about 5 minutes. Stir mushrooms and sugar into skillet. Sprinkle mushrooms into skillet with mushrooms. Stir in Worcestershire mixture, ginger, salt, pepper and lemon juice. Reduce heat, and simmer for 2 minutes. Stir into mushroom mixture. Reduce heat to low, and simmer for 10 minutes, stirring occasionally.
Remove skillet from heat. Stir in coconut milk, spinach, celery, carrot, pineapple, mushrooms and parsley. Pour into skillet. Cook over medium heat, stirring often, until vegetables are tender. Serve with rice and potatoes.