• 1 tablespoon of avocado oil, coconut oil, or olive oil
• 1 pouch of ADC Mexican Pollo Asado
• 1 pouch of ADC Sea Salt Bone Broth Rice
• 1/2 ounce of pickled onions, sliced
• 1/2 ounce of micro greens
• 1 lime
• Naan bread
Instructions
• Gently wash mushrooms and pat dry them.
• In a pan, warm about 1 tablespoon of oil over medium heat.
• Cook your oyster mushrooms for 2 to 3 minutes on each side until brown, occasionally pressing them down.
• Place the heat on low and pour 1/2 a pouch of A Dozen Cousins' Mexican Pollo Asado over mushrooms, making sure to coat both sides. Save the rest of the sauce for additional coating.
• Continue cooking the mushrooms for an additional minute or two.
• Once mushrooms are fully cooked, remove them from the pan.
• Using the same pan, over medium heat, pour the entire pouch of A Dozen Cousin' Sea Salt Bone Broth Rice. Warm your rice for about 2 minutes. Tip: add a splash of water for extra softness.
• While the rice is being heated, cut your finished mushrooms in any desired length. As an option, you may pour the rest of the Mexican Pollo Asado sauce and gently mix.
• Plate your rice into a medium size plate or bowl, add slices of oyster mushrooms, and garnish with a handful of micro greens and pickled onions for added nutrients to the dish.
• Finish with a few lime wedges and a slice of naan bread on the side.
