Miso-Marinated Portobello Carpaccio (Vegan) Recipe

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Photographs: J. Kenji Lopez-Alt

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.

Recipe Facts

Active: 15 mins
Total: 2 hrs
Serves: 3 to 4 servings

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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

Directions

  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 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.

  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.

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Nutrition Facts (per serving)
219 Calories
17g Fat
14g Carbs
5g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 219
% Daily Value*
Total Fat 17g 22%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 711mg 31%
Total Carbohydrate 14g 5%
Dietary Fiber 3g 10%
Total Sugars 8g
Protein 5g
Vitamin C 18mg 90%
Calcium 46mg 4%
Iron 1mg 6%
Potassium 397mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)