Spinach and Roasted Maitake Mushrooms Tossed in Wasabi and Ponzu

1. 1

   Parboil the spinach, immerse in cold water, cut to appropriate lengths, and squeeze out the excess water.

2. 2

   Set aside.

3. 3

   Shred the maitake mushrooms into bite-sized pieces.

4. 4

   In a frying pan without oil or over a grill, cook (roast) the mushrooms until the moisture has evaporated and they are golden brown.

5. 5

   Combine the spinach with the mushrooms and toss with the ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.