Miso-Marinated Portobello Carpaccio (Vegan)

Miso-Marinated Portobello Carpaccio (Vegan)

Miso-marinated mushrooms slow roasted 

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

 

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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