This recipe originally appeared in our Holiday 2021 issue. Get the magazine here.
Heat 2 tbsp. oil in a large pot over medium-high. Add the spinach a bit at a time (in 3 to 4 rounds), stirring, until just wilted. Season with salt. Remove to a colander. Turn off heat and reserve pot. When spinach is cool enough to handle, press to release as much liquid as possible.
While spinach is cooling, in a bowl or large measuring cup, whisk the coconut milk, cornstarch, tamari, and nutmeg until smooth.
Heat remaining oil in the pot over medium. Add the mushrooms, shallot, and garlic. Cook until softened, about 5 minutes. Pour in coconut milk mixture. Bring to a simmer and cook until thickened, about 2 minutes. Reduce heat to low. Stir drained spinach into sauce. Season with salt and pepper. Taste and adjust seasoning if necessary.
Transfer creamed spinach to a serving platter. Top with crispy fried onions just before serving.