Dinner

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 Japanese vegetarian recipe built around thinly sliced mixed mushrooms: shiitake, reduced-sodium tamari soy sauce, mirin.

JapaneseVegetarianHigh Fibre

Recipe data: curated worldwide recipe dataset. Catalog image prepared for Nutritional Density.

Avocado-Miso-Mushroom Bowl plated on an off-white linen surface

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

Nutrition not verified

This source recipe does not include reliable per-serving nutrition, so we do not estimate or invent it.

Method

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.
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.
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.