Crispy Sesame-Crusted Mushroom Bowl
Enjoy the delicious crunch of crispy breaded mushrooms and fresh veggies drizzled with a savory sesame sauce.
Make a list for the store or order online.
1/2 cup plain breadcrumbs
1/4 cup tuxedo sesame seeds
2 large eggs, lightly beaten
8 ounces white button mushrooms, cleaned and stems trimmed
2 cups cooked long-grain white rice
1 cup shredded purple cabbage
1 Persian cucumbers, thinly sliced into ribbons
1 avocado, halved, pitted, peeled and sliced
1 radish, thinly sliced
1 small carrot, cut into 1/8-inch matchsticks
Sesame dressing, for serving
Tip: Substitute sesame dressing for homemade miso dressing! Simply whisk 3 tablespoons olive oil, 3 tablespoons rice wine vinegar, 2 tablespoons white miso paste, 1 teaspoon soy sauce and 1 teaspoon finely grated ginger together in small bowl until combined. Drizzle over bowls and serve.
Tip: Use a vegetable peeler or mandoline to thinly sliced cucumbers into ribbons!