Steam the chestnut- and oyster mushrooms until al dente. Cut the chestnut mushrooms in slices and the oyster mushrooms in thin strips. Soak the seaweed (spinach) in warm water and subsequently bring this water to a boil. Drain the seaweed as soon as the water boils, rinse it with cold water and set aside in cold water until use.
Butter the roll or bun. Cover one side with a layer finely cut onion shoots or spring onion. Cover this with a slice of young-matured cheese. Then place the slices of chestnut mushrooms on top of the cheese.
Use half of the curly seaweed to cover the mushrooms. Place the ginger flakes and the strips of oyster mushrooms in the centre. Garnish with a tuft of curly seaweed, a few strips of ginger and very thin strips of red pepper .