Refrigerate mushrooms, uncovered, at least 6 hours or up to 2 days.. Heat one chimney of charcoal until flames subside and coals are lightly covered in ash.
3 cups beef stock or low-sodium broth.1/2 cup soy sauce.
1/2 pound shiitake mushroom caps.1 pound large carrots, sliced diagonally 1/2 inch thick.1 1/2 pounds daikon, peeled and cut into 2-inch chunks.
1 1/2 teaspoons cornstarch mixed with 2 tablespoons water.Season the roast with salt and pepper and dust with flour.
In a medium, enameled cast-iron pot, heat 2 tablespoons of the oil.
Add the roast; cook over moderate heat, turning, until browned all over, 20 minutes.Add the pistachios and cook, stirring, until lightly toasted, about 3 minutes.
Using a slotted spoon, transfer the pistachios to paper towels to drain; reserve the oil in the skillet.Season the pistachios with salt.. Scoop the avocados into a medium bowl and coarsely mash with a fork.
Stir in the onion, jalapeños, lime juice, 1/2 cup of cilantro and all but 2 tablespoons of the pistachios; season with salt.Scrape the guacamole into a serving bowl and drizzle some of the reserved oil on top.