Miso-Marinated Portobello Carpaccio (Vegan) Recipe Recipe

Name: Miso-Marinated Portobello Carpaccio (Vegan) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red or white miso paste; 2 tablespoons brown sugar; 1 tablespoon soy sauce; 3 tablespoons vegetable oil; 2 tablespoons juice plus 2 tablespoons thinly sliced zest from 1 lemon, plus 1 extra whole lemon, cut into wedges; 4 portobello mushroom caps, stems and dark gills removed; 4 teaspoons extra virgin olive oil; 2 ounces arugula or other spicy greens; 2 tablespoons toasted pistachios, roughly chopped or pressed in a mortar and pestle; Coarse sea salt such as fleur de sel or Maldon; Freshly ground black pepper

Servings: persons

2 tablespoons red or white miso paste
2 tablespoons brown sugar
1 tablespoon soy sauce
3 tablespoons vegetable oil
2 tablespoons juice plus 2 tablespoons thinly sliced zest from 1 lemon, plus 1 extra whole lemon, cut into wedges
4 portobello mushroom caps, stems and dark gills removed
4 teaspoons extra virgin olive oil
2 ounces arugula or other spicy greens
2 tablespoons toasted pistachios, roughly chopped or pressed in a mortar and pestle
Coarse sea salt such as fleur de sel or Maldon
Freshly ground black pepper

1
Combine miso paste, brown sugar, soy sauce, vegetable oil, and lemon juice in a medium bowl and whisk to combine. Rub evenly over surfaces of mushrooms and transfer to a gallon-sized zipper lock bag. Gently press air out from bag, seal, and transfer to refrigerator for at least 1 hour and up to overnight.
2
When ready to proceed, adjust oven rack to center position and preheat oven to 350u00b0F. Remove mushroom caps from bag and wipe off excess marinade with paper towels. Place on a foil-lined rimmed baking sheet gill-side-down and roast until top surface is dry and mushroom is tender throughout, about 30 minutes. Transfer to a cutting board and let rest 5 minutes to cool slightly.
3
Using a very sharp knife, cut mushrooms on a sharp bias into thin slices. Transfer slices to a serving platter or individual platters, fanning them as you go. Drizzle with 1 tablespoon extra-virgin olive oil. Sprinkle with lemon zest, pistachios, black pepper, and coarse sea salt. Toss arugula with remaining 1 teaspoon olive oil, squeezing one of the reserved lemon wedges over the greens. Top mushrooms with arugula and serve, passing remaining wedges tableside.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons red or white miso paste, 2 tablespoons brown sugar, 1 tablespoon soy sauce, 3 tablespoons vegetable oil, and more.

Yes, Miso-Marinated Portobello Carpaccio (Vegan) Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso-Marinated Portobello Carpaccio (Vegan) Recipe

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