Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach

500g English spinach leaves (about 2 big bunches)

¼ cup toasted sesame seeds

2 tsp caster sugar

2 tbs salt reduced soy sauce

2 tsp sesame oil

12 large Swiss Brown mushrooms

2 tbs peanut oil

1 tsp salt

1 tbs Japanese shichimi powder*

*Japanese shichimi powder is a red pepper, sesame and spice mixture available asian grocers stores.

Blanch spinach leaves in a large saucepan of boiling water, then refresh in iced water. Squeeze well to remove excess water then chop finely. Set aside. Pound sesame seeds with sugar until pasty. Mix in soy sauce and sesame oil, then toss with spinach. Set aside.

Preheat a lightly greased barbecue grill on medium-high heat. Toss mushrooms in oil and sprinkle with salt. Arrange mushrooms on barbecue grill and cook for 3 minutes on each side, until just tender. Transfer to a board and cut into thick slices. Arrange spinach on serving plates, top with sliced mushrooms and sprinkle with shichimi powder and serve.

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Shichimi-Dusted Swiss Brown Mushrooms with Goma-Ae Spinach