IMG_0460_2

12 Aug Miso Marinated Portobello Mushroom

  • 2 PORTOBELLO MUSHROOM CAPS, STEMS AND DARK GILLS REMOVED
  • 1 TABLESPOON WHITE MISO PASTE
  • JUICE AND ZEST FROM 1/2 LEMON
  • FRESH GROUND PEPPER
  • COARSE SEA SALT
  • FRESH CORIANDER

 

Combine miso paste, lemon juice and 1 tablespoon of water in a saucepan over medium heat and whisk to combine • Until the mixture starts to simmer • Rub evenly over surfaces of mushrooms and transfer to a gallon-sized zipper lock bag • Transfer to refrigerator for at least 1 hour and up to overnight 
• When ready, wipe off excess marinade with paper towels and grill the mushroom in a grill pan (on topside) until surface is brown, dry and tender throughout • Transfer to a cutting board, let rest 5 minutes to cool • Use a very sharp knife and cut mushrooms into really thin slices • Transfer slices on a single serving platter • Drizzle with olive oil, lemon zest, coriander, black pepper and coarse sea salt

 

No Comments

Post A Comment