Mush­room, spinach salad

Pilbara News - - Lifestyle -

8 min­utes Prepa­ra­tion 25 min­utes Cook­ing 4 Serves


600g cup mush­rooms, thickly sliced Olive oil cook­ing spray 100g 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

1⁄4 cup light olive oil


Pre­heat a greased bar­be­cue plate on high heat. Place mush­rooms in a large bowl and spray gen­er­ously with oil, toss­ing to coat. Bar­be­cue mush­rooms, toss­ing oc­ca­sion­ally, for 3-4 min­utes un­til golden. Trans­fer to a large bowl. To make sweet soy dress­ing, com­bine in­gre­di­ents in a screw-top jar. Shake to com­bine. Driz­zle over mush­rooms and toss to com­bine. Set aside for 20 min­utes or un­til cooled. Add spinach, green onions and se­same seeds to mush­rooms. Sea­son with salt and pep­per. Gen­tly toss to com­bine. Serve.

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