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
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