Lifestyle
Umami-rich miso mushroom carpaccio with Asian greens
With no cooking involved apart from toasting seeds or blanching greens, you can pull this mushroom bowl together in under 20 minutes.
Carpaccio doesn’t always have to mean paper-thin slices of beef. Mushrooms make a brilliant stand-in. This miso-mushroom carpaccio served with Asian greens is light, flavour-packed, and a clever vegetarian starter that won’t leave anyone missing the meat. Recipe compliments of South African Farmers’ Association.
Ingredients
- 60 ml red or white miso paste
- 60 ml soft brown sugar
- 30 ml soy sauce
- 30 ml oil
- 10 ml sesame oil
- 30 ml lime juice and zest
- 8 brown mushroom, trimmed
To serve:
- 50 g micro greens and fresh coriander
- 15 ml pink pickled ginger
- 3 spring onions, sliced
- 50 g bean sprouts, optional
- 1 red chilli, sliced (optional)
- 5 ml sesame oil
Method
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Place the miso paste, sugar, soy sauce, oil, sesame oil, lime juice and zest into a non-metallic bowl and whisk to combine.
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Slice the mushroom into ½ cm slices and add to the miso mixture. Toss to coat, cover and transfer to the refrigerator for at least 1 hour.
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Preheat the oven to 190°C and line a baking sheet with foil.
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Remove the mushrooms from the marinade and lay, in a single layer on the baking sheet.
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Cook for 10-15 minutes, basting with the remaining marinade during cooking.
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Once the mushrooms are tender allow the mushrooms to rest for 5 minutes.
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Arrange the mushroom slices on serving plates.
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Toss the remaining ingredients together and scatter over the mushrooms before serving.
