Grilled salad with Swollen-Stalked Cat Mushrooms and miso orange dressing

Grilled Salad with Swollen-Stalked Cat Mushrooms and Miso Orange Dressing

Grilled Salad with Swollen-Stalked Cat Mushrooms and Miso Orange Dressing
Preparation: 40 min
Cooking: 10 min
Portions: 4

    Ingredients
    200 g Swollen-stalked cat mushroom clean and sliced
    200 g small Bok choy sliced in half
    50 g pinenuts
    2 tbsp vegetable oil
    1/2 finely sliced red ognon
    1/4 cup white vinegar
    1/4 cup water
    1 tbs sugar
    Salt

      Dressing:
      30 g chopped grey shallots
      150 g fresh orange juice
      40 g miso damari Massawippi
      30 g porcini mustard
      50 ml canola oil
      3 g coriander powder

        Preparation
        Mix vinegar, water, sugar and salt.
        Marinate the onion for 30 min.
        Filter and set aside onion.
        In a bowl, whisk all ingredients for the dressing and set aside.
        In oil, fry the Swollen-stalked Cat mushroom golden brown.
        Season.
        On the BBQ or in a hot skillet sautee the bok choy.
        Place bok choy, mushrooms and garnish with pine nuts and marinated onions. Add dressing.

        Serve.