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

1. In a large saute pan, warm the sesame oil or extra-virgin olive oil over medi-um heat. Add the mushrooms and saute until lightly golden, 3 to 4 minutes.
2. Add the tamari and saute 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.

sesame oil, mushrooms, soy sauce, mirin, brown rice, fresh greens, avocado, gomashio, paste, tahini paste, rice vinegar

Taken from www.epicurious.com/recipes/food/views/avocado-miso-mushroom-bowl (may not work)