Name: Sweet Soy Mushrooms & Spinach Salad
Yield: 4 servings
Ingredients: 600 g cup mushrooms, thickly sliced; 1 tsp Australian olive oil; 100 g baby spinach leaves; 2 green onions, thinly sliced; 1 tbsp sesame seeds, toasted; 1 tbsp soy sauce; 2 tbsp mirin; 1 tbsp honey; ¼ cup light olive oil

Sweet Soy Mushrooms & Spinach Salad

Yields4 Servings

600 g cup mushrooms, thickly sliced

1 tsp Australian olive oil

100 g baby spinach leaves

2 green onions, thinly sliced

1 tbsp sesame seeds, toasted

Sweet Soy Dressing

1 tbsp soy sauce

2 tbsp mirin

1 tbsp honey

¼ cup light olive oil

1

Preheat a greased barbecue plate on high heat (or fry pan for kitchen cooking). Place mushrooms in a large bowl and spray generously with oil, tossing to coat.

2

Barbecue mushrooms, turning occasionally, for 3—4 minutes until golden. Transfer to a large bowl.

3

To make sweet soy dressing, combine all the ingredients in a screw-top jar. Shake to combine. Pour the dressing over the warm mushrooms and gently toss to combine. Set aside for 20 minutes or until cooled.

4

Add spinach, green onions and sesame seeds to mushrooms. Season with pepper. Gently toss to combine. Transfer to a serving bowl and serve immediately.

Ingredients