Clean and trim the mushrooms as needed. For the enoki and shimeji mushrooms, cut off the bottom ends.

Break apart the shimeji mushrooms into smaller clusters. Slice the enoki mushrooms in half, then break them apart.

For the baby king oyster mushrooms, slice off the bottom ends, cut them in half, then slice into smaller strips or batons. Remove the stems from the shiitake mushrooms, then slice the caps.

In a small bowl, mix the sake, mirin, white miso paste, and soy sauce until the miso is mostly dissolved. Start with ½ tsp soy sauce, then add more later if needed.

Heat a wok or large pan over medium high heat. Add the mushrooms to the dry wok and cook for 4-5 minutes, stirring occasionally, until they start to release moisture.

Once the mushrooms release moisture, add a pinch of salt and the neutral oil. Add the garlic. Continue cooking for 5-7 minutes, stirring and spreading the mushrooms out as needed, until they are lightly browned and seared in spots.

Pour in the sake, mirin, miso, and soy sauce mixture. Mix well and cook for 2-3 minutes, or until the mushrooms are cooked through and the seasoning has mostly absorbed.

Taste the mushrooms and feel free to season with more soy sauce, miso, or salt, to taste, if needed.

Turn off the heat. Add the spinach leaves, sesame oil, and ½ cup roasted sesame dressing.

Mix well until the spinach slightly wilts from the residual heat and the mushrooms are coated in the dressing. Add more dressing if you want the salad creamier.

Transfer the warm mushroom salad to a serving plate or bowl.

Drizzle with more roasted sesame dressing, then top with chopped scallions and roasted sesame seeds.

Serve warm or enjoy chilled. Mix everything together and enjoy!