MUSHROOM SALAD

Ingredients

Salad

• 100 g shimeji mushrooms
• 100 g enoki mushrooms
• 100 g gold enoki mushrooms
• 100 g baby king oyster mushrooms
• 2 tbsp olive oil
• 1 bunch spinach
• 1 tbsp sesame seeds

Mushroom Marinate

• 3 tbsp rice wine vinegar
• 2 tbsp tamari
• 1 tbsp mirin
• ½ tsp sugar

Salad Dressing

• 2 tbsp Kewpie roasted sesame dressing

Instructions

Mushrooms

1. Trim shimeji, enoki and golden enoki mushrooms from the base. Then separate into individual/smaller pieces. Rinse well under water and set aside to dry.
2. Cut larger baby king oyster mushrooms in half, lengthways and leave smaller mushrooms whole. Rinse well under water and set aside to dry.
3. Over high heat in a large fry pan or wok, add olive oil and mushrooms. Stir-fry mushrooms for a couple of minutes and then remove from pan without any liquid.
4. Add to mushrooms, rice vinegar, tamari, mirin and sugar. Stir to combine.
5. Leave in refrigerator until serving.

Spinach

1. Trim spinach leaves at the roots.
2. In a large bowl of cold water, wash the spinach.
3. In a large saucepan bring water to the boil and then add spinach leaves to blanch for 30 seconds or until the leaves are no longer stiff.
4. Quickly remove from heat, drain and place spinach leaves in a bowl of cold water to stop it from cooking. Gather the spinach by its roots and squeeze any excess water. Then cut the bunch into half. Set aside.