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Avocado-Miso-Mushroom Bowl

['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.

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