Shiitake mushrooms saute until crispy and golden brown, then toss with fresh spinach, toasted pine nuts, and finely minced red onion in a sherry vinaigrette, topped with cheese medallions.
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Heat oil over medium flame in 12-inch sauté pan. Add mushrooms and salt, and sauté until mushrooms are crispy and golden brown, stirring often to prevent sticking. There should be approximately 1 1/2 cups of cooked mushrooms.
Wash and dry spinach thoroughly. Transfer to large bowl and toss with mushrooms, pine nuts and onion.
Mix salad with dressing and top with 'Cheese Medallions.' Serve immediately.
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