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Miso-Marinated Portobello Carpaccio (Vegan)
http://www.seriouseats.com/recipes/2013/02/miso-marinated-portobel...
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Ingredients
categorized
original
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
Ingredients
categorized
original
Produce
Arugula or other spicy greens
(
2
ounces
)
Pistachios, toasted
(
2
tablespoons
)
Portobello mushroom caps
(
4
)
Condiments
Red or white miso paste
(
2
tablespoons
)
Soy sauce
(
1
tablespoon
)
Cooking & Baking
Black pepper, Freshly ground
(
1
)
Brown sugar
(
2
tablespoons
)
Olive oil, extra virgin
(
4
teaspoons
)
Vegetable oil
(
3
tablespoons
)
Other
2 tablespoons juice plus 2 tablespoons thinly sliced zest from 1 lemon, plus 1 extra whole lemon, cut into wedges
Coarse sea salt such as fleur de sel or Maldon
Preparation
Read recipe preparation on
seriouseats.com
Serious Eats
www.seriouseats.com
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Social Stats
34.9
Rating
1-100
12
Tweets
14
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Views
5
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Recipe Stats
Published February 25, 2013 (22 hours ago).
10 people saved this recipe.
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