Instructions: Cook corn in boiling salted water for three minutes.

Drain and let cool.

Cut slits in top and underside of each mushroom cap.

Brush tops and bottoms with 1 1/2 tablespoons of oil and sprinkle with salt and pepper.

Light a fire in a charcoal grill or preheat a gas grill or a broiler.

Grill or broil mushrooms for about 4 minutes on each side.

Let cool and cut into 1/4inch strips.

In a large bowl combine mushrooms spinach and corn.

In a small bowl whisk together remaining 5 1/2 tablespoons oil and vinegar.

Perhaps no other mushroom qualifies so completely for the nickname vegetable meat a term referring to its dense substantial nature. Here the contrast of raw and cooked makes a simple spinach salad an exciting start to any meal.

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