['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']
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.
Attribution for Recipes (CC BY-SA 3.0):
The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:
[Food Ingredients and Recipes Dataset with Images]
License: CC BY-SA 3.0
We would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.