Miso-Mushroom Carpaccio served with Asian Greens
An Asian inspired carpaccio served with fresh asian greens
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
Instructions
- 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.