Miso-Marinated Portobello Carpaccio (Vegan)

Name: Miso-Marinated Portobello Carpaccio (Vegan)
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 3
Cuisine: Global
Ingredients: 57 grams arugula or other spicy greens; 3 servings Freshly ground black pepper; 2 Tbsps brown sugar; 3 servings Coarse sea salt such as fleur de sel or Maldon; 4 teaspoons extra virgin olive oil; 2 Tbsps juice plus 2 tablespoons thinly sliced zest from 1 lemon, plus 1 extra whole lemon, cut into wedges; 2 Tbsps red or white miso paste; 4 portobello mushroom caps, stems and dark gills removed; 1 Tbsp soy sauce; 3 Tbsps vegetable oil

You can never have too many side dish recipes, so give Miso-Marinated Portobello Carpaccio (Vegan) a try. This recipe serves 3. This recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 256 calories, 5g of protein, and 21g of fat. It is a good option if you're following a gluten free and vegan diet. Head to the store and pick up arugula, portobello mushroom caps, extra virgin olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 2 hours.

Instructions

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.

Ingredients you will need

Vegetable Oil

Brown Sugar

Lemon Juice

Miso

Mushrooms

Soy Sauce

Dry Seasoning Rub

Equipment you will use

Whisk

Bowl

When ready to proceed, adjust oven rack to center position and preheat oven to 350°F.

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Oven

Remove mushroom caps from bag and wipe off excess marinade with paper towels.

Ingredients you will need

Marinade

Mushrooms

Equipment you will use

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.

Ingredients you will need

Mushrooms

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Baking Sheet

Aluminum Foil

Transfer to a cutting board and let rest 5 minutes to cool slightly.

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Cutting Board

Using a very sharp knife, cut mushrooms on a sharp bias into thin slices.

Ingredients you will need

Mushrooms

Equipment you will use

Knife

Transfer slices to a serving platter or individual platters, fanning them as you go.

Drizzle with 1 tablespoon extra-virgin olive oil.

Ingredients you will need

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.

Ingredients you will need

Coarse Sea Salt