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.