Best Mushroom Grain Bowl Recipes

AVOCADO-MISO-MUSHROOM GRAIN BOWL

Avocado-Miso-Mushroom Grain Bowl image

This meal comes together quickly and is deeply satisfying. Of course, you can add your favorite choice of greens, grains, and any other toppings!

Provided by Candice Kumai

Yield Serves 2 as large bowls, or 4 as a side dish

Number Of Ingredients 11

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

Steps:

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.

MUSHROOM GRAIN BOWL

Mushroom Grain Bowl image

This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.

Provided by Donal Skehan

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

30 grams (1 ounce) unsalted butter
2 tablespoons olive oil
600 grams (1 pound 5 ounces) oyster mushrooms, torn if large
2 garlic cloves, thinly sliced
1 teaspoon each hot smoked and sweet smoked paprika, plus a pinch to serve
320 grams (11 1/4 ounces) kale, tough stems removed and leaves roughly chopped
Two 250-gram (9-ounce) packets cooked mixed grains (such as freekeh, pearl barley, quinoa, wheatberries)
2 tablespoons extra-virgin olive oil
2 tablespoons chopped dill
3 tablespoons chopped parsley
Good squeeze of lemon juice
4 dollops of low-fat sour cream

Steps:

Heat the butter and half the olive oil in a large frying pan over a medium-high heat. Add the mushrooms and cook on one side, pressing down, until really crispy. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
Heat the remaining oil in the pan, add the kale and fry for 3 to 4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of sour cream and a sprinkle of smoked paprika and serve.

Nutrition Facts : Calories 480, Fat 21 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 75 milligrams, Carbohydrate 66 grams, Fiber 16 grams, Protein 15 grams, Sugar 5 grams