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Avocado-Miso-Mushroom Bowl

Name: Avocado-Miso-Mushroom Bowl
Cuisine: japanese
Ingredients: 2 tablespoons toasted sesame oil or extra-virgin olive oil; 6 cups thinly sliced mixed mushrooms: shiitake, maitake, buna-shimeji, or your fave mushrooms; 1 tablespoon reduced-sodium tamari soy sauce; 1 tablespoon mirin; 4 cups cooked grains: your choice of brown rice, freekeh, farro, or quinoa; 4 cups packed fresh greens, such as arugula or finely chopped kale leaves (reserve 3 cups for the salad, 1 cup for topping); 1 ripe avocado, pitted, peeled, and thinly sliced; 2 teaspoons crushed gomashio, for topping; 2 tablespoons organic miso paste; 3 tablespoons tahini paste; 1/4 cup plus 2 tablespoons rice vinegar

A small grocery run gets this on the table.

Ingredients

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directions

1.
In a large sauté pan, warm the sesame oil or extra-virgin olive oil over medium heat. Add the mushrooms and sauté until lightly golden, 3 to 4 minutes.
2.
Add the tamari and sauté for 2 minutes more. Deglaze the pan with the mirin to release the bits from the bottom of the pan. Turn off heat.
3.
In a large bowl, whisk together the ingredients for the dressing. Using a spatula, stir in the grains and fully coat. Add the mushrooms and 3 cups of the greens, and gently fold to coat well with the dressing. Top with the avocado, reserved greens, and gomashio.

Recipes sourced from Epicurious.com.

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