Avocado Miso Mushroom Bowl
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
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