Ingredients
For the mushrooms:
6-8oz of shiitake mushrooms
Avocado oil
Salt & Pepper
For the chimichurri:
1.5 cups finely chopped herbs (used here: oregano, sage, chives, thyme, parsley. Use any fresh herbs that you have and that you love--the more variety the better!)
4 cloves garlic, minced
1 teaspoon Ancho chili flakes
2 tablespoons fresh lemon juice
2 tablespoons really good balsamic vinegar
1-ish cup really good olive oil
Salt and pepper
Grain of your choice (brown rice, quinoa, barley, amaranth...or go for polenta if you're feeling indulgent!)
Method
Preheat over to 400 Fahrenheit
Prepare grain of your choice
De-stem shiitakes and place on lined baking tray
Drizzle with avocado oil and season with salt and pepper
Roast in preheated over for 10 minutes
Flip shiitake over and roast another 10-15 minutes, until cooked all the way through and a little crispy on the edges
Meanwhile whisk together olive oil, vinegar, lemon juice, garlic, chili flakes in a bowl. Fold in chopped herbs and season to taste with salt and pepper
(You can prepare the chimichurri ahead of time and allow the flavors to marry. Or not! It will be really tasty anyway you do it!)
Layer roasted shiitake on top of bed of grain and top with chimicurri