Miso Marinated Portobello Carpaccio Vegan Recipe

Ingredients

• 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

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