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8 oz. Crimini or white mushrooms, chopped coarsely*

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3 medium California Avocados (ripe but firm), cut in tiny dice

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1/4 cup medium sherry wine

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3 Tbsp. soy sauce

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1/2 cup finely chopped green onion (white and pale green only)

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1 Tbsp. + 1 teaspoon Fresh lemon juice

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1 Tbsp. + 1 teaspoon Asian (toasted) sesame oil

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1/2 Tbsp. cornstarch

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1/2 Tbsp. freshly grated ginger

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1/4 tsp. salt

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1 egg, beaten

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72 thin wonton strips

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4 1/2 qt. Seasoned broth (recipe follows)**

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3/4 lb. shiitake mushrooms, stemmed and sliced*

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2 California Avocados, cut in 3/8" dice

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6 oz. baby spinach leaves

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1/2 cup fresh lemon juice

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As needed As needed Coriander leaves

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As needed As needed Carrot threads***

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*You may use one or more varieties of mushrooms.

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**Simmer, covered, 5 quarts clear vegetable stock or clear chicken stock, 2 ounces sliced ginger, 2 tablespoons soy sauce, 2 tablespoons medium sherry wine, and salt to taste for 30 minutes.

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***To make carrot threads, pull zester down length of peeled carrot; repeat.

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.