Sweet Soy Mushrooms & Spinach Salad

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

 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

Directions

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.

Sweet Soy Mushrooms & Spinach Salad

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