Coconut-Creamed Spinach

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Two 10-ounce bags spinach, thick stems discarded, rinsed

2 tablespoons unsalted butter

4 large shiitake mushrooms, stems discarded and caps thickly sliced

2 medium shallots, very thinly sliced

1 1/2 teaspoons minced fresh ginger

1 large jalapeño, seeded and minced

One 14-ounce can unsweetened coconut milk, stirred

Salt and freshly ground pepper

1 tablespoon fresh lime juice

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