Salad with oyster mushrooms and spinach

4 servings

25 minutes

Mushroom and spinach salad is a refined dish of Italian cuisine that combines the freshness of greens with the depth of mushroom flavor. The mushrooms, light and aromatic, take on a rich hue after quick frying with sea salt and pepper. Their velvety texture pairs beautifully with the crispy spinach leaves, which gain a slight tang and zest when enriched with ponzu. The nut sauce adds warm, rich notes while white sesame provides a subtle yet important crunchy accent. This salad is not only delicious but also healthy: it is rich in antioxidants, vitamins, and light proteins. It can be served as a standalone dish or as a side to light fish and meat dishes, creating an exquisite balance of flavors.

Energy value per serving

• Calories: 260.4
• Proteins: 10.1g
• Fats: 20.2g
• Carbohydrates: 9.6g

Ingredients

• Oyster mushrooms: 300 g
• Spinach: 150 g
• Walnut sauce: 100 g
• Soy sauce: 40 ml
• Ground black pepper: 4 g
• White sesame seeds: 4 g
• Vegetable oil: 40 ml
• Sea salt: 8 g

Cooking steps

1. Fry the oyster mushrooms in vegetable oil, adding sea salt and pepper for about 1.5-2 minutes.

   Required ingredients:

   • Oyster mushrooms: 300 g
   • Vegetable oil: 40 ml
   • Sea salt: 8 g
   • Ground black pepper: 4 g

2. Place the oyster mushrooms on the plate.

3. Dress the spinach with ponzu sauce and place it on the oyster mushrooms.

   Required ingredients:

   • Spinach: 150 g
   • Soy sauce: 40 ml

4. Then drizzle the salad with nut sauce and sprinkle with sesame.

   Required ingredients:

   • Walnut sauce: 100 g
   • White sesame seeds: 4 g