Shroom Bowl & Roasted Sesame Dressing

About This Recipe:

Roasted sesame dressing is the best part of the salads at most Japanese restaurants. The dressing has many layers of flavor from the dark roasted sesame seeds, and toasting and grinding them brings out a strong, nutty flavor. I decided to use the sesame dressing in a shroom grain bowl, and used 3 different types of mushrooms, and kale. And I love the combination of mushrooms and farro, but brown rice or wild rice would also be great. The star of this dish is the dressing, and it’s pretty strong so you don’t need too much!


Ingredients (2 servings)

Bowl Ingredients
-4 oz oyster mushrooms
-4 oz shiitake mushrooms
-4 oz crimini mushrooms
-2 oz kale
-1 cup cooked farro (or brown rice)
-Olive oil
-Salt & pepper

Roasted Sesame Dressing
-2 tbl white sesame seeds
-2 tbls Kewpie mayo
-1 tsp soy sauce
-1 tsp rice wine vinegar
-1 tsp sesame oil
-1 tsp white sugar

Instructions (30 minutes)

1. In a large skillet over medium heat, add 2 tbls of olive oil and sauté the oyster, shiitake, and crimini mushrooms for about 8 minutes until browned. Season with salt and pepper, and transfer to a dish.
2. Add the kale to the skillet and cook for 3-4 minutes until it has softened and slightly wilted. Season with salt and pepper.
3. For the dressing, add the sesame seeds to a small pan and toast on medium heat until it is a dark brown color (keep a close eye on them to avoid burning.) Add to a food processor and grind until a powder forms. Then add in the mayo, soy sauce, vinegar, sesame oil, and sugar, and pulse until the thick dressing forms.
4. Assemble the bowl with the farro, mushrooms, kale, and sesame dressing on top.

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