Marinated Japanese Mushroom Salad with Sesame Spinach

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.

Cut larger baby king oyster mushrooms in half lengthwise and leave smaller mushrooms whole. Rinse well under water and set aside to dry.

Over high heat in a large frying pan or wok, add olive oil and mushrooms. Stir-fry mushrooms for a couple of minutes and then remove from pan without any liquid.

Add rice vinegar, tamari, mirin and sugar to mushrooms. Stir to combine. Leave in refrigerator until serving.

Trim spinach leaves at the roots. In a large bowl of cold water, wash spinach.

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

In small serving bowl, layer spinach at the bottom in a neat pile and then add marinated Japanese mushrooms on top. Drizzle Kewpie Roasted Sesame dressing around the base of the salad. Sprinkle sesame seeds to serve.