From our friends at Serious Eats
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.
YIELD: Serves 3 to 4 as an appetizer
ACTIVE TIME: 15 minutes
TOTAL TIME: 2 hours or up to overnight
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
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.