Fill a large bowl with water and soak mushrooms or place mushrooms in a large strainer and rinse with water. Using a damp paper towel or cloth, wipe excess dirt off mushrooms.
Cut all the mushrooms into similar bite-sized pieces and set aside.
In a large frying pan, heat up 3 tablespoons of olive oil using medium to high heat. Add in mushrooms and sprinkle a little salt on top. Sauté mushrooms for about 10 to 15 minutes or until mushrooms are golden and water excess water has evaporated.
Add in 2 tablespoons of unsalted butter and 1 tablespoon of ponzu. Mix everything together and cook for another 1-2 minutes or until mushrooms are golden.
To serve, put lettuce mix into a large salad bowl. Top lettuce mix with sautéed mushrooms and dressing of choice.
