Shiitake Mushroom Bowls with Creamy Miso Sauce
Ingredients
The bowls
-
2
tablespoons
grapeseed oil or oil of choice
-
½
cup
sliced red onion
-
4
cloves
garlic, chopped
-
5
ounces
sliced shiitake mushrooms (approximately 2 cups)
-
1
pound
kale, chopped, or greens of choice (approximately 6 cups)
-
1
cup
cooked chickpeas (drained and rinsed if canned)
-
3
cups
plain Silk Oat Yeah Oatmilk
-
½
teaspoon
crushed red pepper
-
2
tablespoons
miso paste
Optional for serving
-
to taste
cooked farro or grain of choice
-
to taste
fresh basil leaves
-
to taste
sesame seeds (black and white)
Instructions
- Heat grapeseed oil in a large skillet over medium-high heat and sauté the sliced onion until translucent.
- Add garlic, shiitake mushrooms, and kale to the skillet and cook until the mushrooms are brown and the kale is wilted.
- Stir in chickpeas, Oatmilk, and crushed red pepper, then reduce heat to low and simmer for 15 minutes.
- Ladle out ¼ cup of the sauce and whisk it with miso paste, then return the mixture to the skillet and stir well.
- Serve with cooked farro or grain, fresh basil, and sesame seeds if desired.
Nutrition Facts (estimated)
Servings
2
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
400mg
Cholesterol
0mg
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