This morning I tried this recipe that I got from vegetarian times magazine. They called it Asian Spinach Salad with Marinated Mushroom.
First I marinated the mushrooms with soy and vinegar. This basically cooks the mushroom and make it tender and tasty.
I used the following ingredients:
3 tbs. low sodium soy sauce
2 1/2 tbs. rice vinegar
1 1/2 tbs light brown sugar
1/2 chile-garlic sauce
1 1/2 tbs toasted sesame oil
4 cups sliced button mushrooms
8 cup baby spinach leaves
1 cup frozen corn kernel
1 avocado, peeled and diced (optional)
1 large carrots, grated (1/2 cup)
3 tsp. sesame seeds (optional)
After 2 hours I drained the mushrooms, then reserved the marinade. Tossed together spinach, corn, avocado, carrots, and green onions in a bowl. I added the marinade, and tossed to coat. Put the mushroom on top and sprinkle it with sesame seed..Oh yah!!! I have now a yummy salad.