A simple salad of shmedgie mushrooms cooked in a dashi stock and dressed with blanched spinach and a yuzu dressing.
Bring a pot of lightly salted water to the boil.
Wash the spinach leaves in cold water and trim off any brown stalks.
Tear the mushrooms into single stalks.
Blanch the spinach in the boiling water for 30 seconds and refresh in cold water. Once cool, drain well and cut across the stalk.
Create a stock with the dashi, mirin and soy and blanch the mushrooms in this for 1-2 minutes. Leave to cool.
Now strain the mushrooms, mix with the spinach, add the yuzu and garnish with a little orange zest.
«The mushrooms can be changed for another variety, just the cooking time may vary. »