Mushroom rice

Preheat the oven to 400.

Finely chop the garlic and the onion.

Chop down the green onions.

Roughly chop the king oyster mushrooms, tear the oyster mushrooms, slice the shiitake and halve the seafood mushrooms.

Place the mushrooms in a large mixing bowl, drizzle over the avocado oil and mix to coat.

Spread the mushrooms on a baking tray lined with parchment paper, add fresh cracked pepper and bake about 30 minutes.

Rinse and drain two cups of rice two to three times to remove excess starch.

In a saute pan over medium-high heat, add one tablespoon avocado oil and saute the onions and garlic a few minutes.

Stir in the umami powder, then add the rice and two cups of water.

Turn the heat to high; when the water bubbles turn to medium low, stir to stop the rice sticking, cover and cook 15 minutes.

Turn off the heat and let the rice steam a further 10 minutes.

Make the sauce by combining soy sauce, dark soy sauce, yuzu or lemon juice, toasted sesame oil and chili oil.

Add the green onions to the cooked rice.

Add the mushrooms and half the sauce first, then more to taste, and mix; the heat of the rice wilts the green onions.

Plate generously.