Recipe: 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 ChallengeThe Vegan Experience: Miso-Marinated Portobello Mushroom Carpaccio
RATED:

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

Procedures

1. 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. 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. 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.