Project Description

Morbi vitae purus dictum, ultrices tellus in, gravida lectus.
Miso-Mushroom Carpaccio served with Asian Greens
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Prep Time 30 mins
Course Starters
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.