Miso Marinated Portobello Carpaccio Vegan Recipe
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
Instructions
Miso-Marinated Portobello Carpaccio (Vegan) Recipe serves 4 original recipe by Serious Eats.
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