Wild Marinated Mushroom Salad

Wild Marinated Mushroom Salad Ingredients 20 g miso paste 50g corrianda 20gs ginger 40mls Agave 20ml sesame oil 50g baby corn 1 red pepper 1 yellow pepper 15 gms Thai sweet basil 100 gms water cress 20 gms sesame seeds 50g shitake mushrooms 50g Enoki mushrooms 50gs yellow oyster mushrooms 50gms Hon-shimegi mushrooms 1. For the marinating sauce, juice the coriander and ginger, in a wheat grass juicer, then mix with the miso paste, agave and sesame oil. 2. Finely slice all the mushrooms saving some of the enoki for garnish at the end. 3. Gently toss the mushrooms in the marinating sauce 4. Allow this to marinate for an hour or so, so that the mushrooms soak up the wonderful marinade. 5. Finely cut the peppers and quarter the baby corn. 6. Roughly chop the thai basil and the water cress. 7. Toss all the ingredients together except the sesame seed. 8. Garnish is the reserved enoki and sesame seed.