Miso-marinated mushrooms slow roasted until dense and meaty, sliced thin, and served with extra-virgin olive oil and lemon, carpaccio-style. Toasted pistachios add richness and nutty crunch.
Miso-Marinated Portobello Carpaccio (Vegan)
About This Recipe
|Yield:||Serves 3 to 4 as an appetizer|
|Active time:||15 minutes|
|Total time:||2 hours or up to overnight|
|This recipe appears in:||Serious Entertaining: The Vegan, One Meal Convince-A-Meathead Challenge The Vegan Experience: Miso-Marinated Portobello Mushroom Carpaccio|
- 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
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.
When ready to proceed, adjust oven rack to center position and preheat oven to 350°F. 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.
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.