Spinach Salad with Warm Mushrooms and Ponzu Daikon Dressing

A delicious mushroom dish for any occasion!

1. 4 shallots peel rinse, pat dry in a kitchen towel and cut into fine slices, onion slices in hot oil (170 degrees ) in small amounts each form and roesch fry. Drain on kitchen roll.

2. mix ponzu sauce, daikon and sesame oil in a large baking bowl.

Heat soybean oil in a wok or large frying pan.

Toss mushrooms and shiitake in it, add 1 tablespoon dashi (broth) or water to keep mushrooms from sticking. Sauté mushrooms in about

5 min until golden brown. Add the enoki and cook briefly for 30 seconds. 4.

Remove the pan from the heat, add the ginger and garlic to the mushrooms and transfer to the baking dish with the ponzu-daikon dressing while still warm. Fold in well cleaned, washed and spun dry spinach leaves.

5. heap leaf lettuce on plates, put a few separately beautiful mushrooms on top. Sprinkle everything with a little sesame seeds. Finally sprinkle the roasted onions on top. Serve immediately! Tip: The daikon serves as a carrier substance for the Ponzu sauce, so the seasoning is also very well distributed in the leaf salad without much oil.

*) Ponzu sauce is available as a ready-made product (Jap. article Asian market), but can also be made very easily yourself.

For this recipe the following mixture is sufficient:

1 1/2 to 2 tablespoons soy sauce 1 1/2 to 2 tablespoons juice of one lemon 1 teaspoon rice si

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