Heat a dash of oil in a large frying pan. Add the red onion and sauté over a medium low heat until soft. Add the garlic, Gregg’s Rubbed Thyme and sliced mushrooms. Continue stir-frying until mushrooms are soft. Add the kumara and baby spinach leaves and continue cooking until spinach has wilted and any excess water has evaporated. Season with salt and freshly ground black pepper. Remove from the heat. Set aside to cool.