Morbi vitae purus dictum, ultrices tellus in, gravida lectus.

Miso-Mushroom Carpaccio served with Asian Greens

An Asian inspired carpaccio served with fresh asian greens
No ratings yet
Prep Time 30 minutes
Cook Time 15 minutes
Course Starters
Cuisine Asian
Servings 4


  • 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


  • Place the miso paste, sugar, soy sauce, oil, sesame oil, lime juice and zest into a non-metallic bowl and whisk to combine.
  • 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.
  • Preheat the oven to 190°C and line a baking sheet with foil.
    Remove the mushrooms from the marinade and lay, in a single layer on the baking sheet.
    Cook for 10-15 minutes, basting with the remaining marinade during cooking.
  • Once the mushrooms are tender allow the mushrooms to rest for 5 minutes.
    Arrange the mushroom slices on serving plates.
  • Toss the remaining ingredients together and scatter over the mushrooms before serving.
Keyword asian, starters