Miso Marinated Portobello Carpaccio

Name: Shrimp Ceviche with Avocado and Tomato
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4-6
Cuisine: Mexican
Ingredients: 5-6 Large Portobello Mushrooms, stems removed; 2 tablespoon White Miso Paste; 1 teaspoon Garlic, minced; 1 tablespoon Shallot, minced; 2 tablespoon Brown Sugar; 1 tablespoon Soy Sauce (sub tamari for a gluten free recipe); 3 tablespoon Vegetable Oil; 1 tablespoon Lemon Juice; 1 tablespoon Yuzu Juice (sub more lemon juice if you don’t have yuzu); 2 tablespoon Lemon Zest; Olive oil; Finishing Salt; Arugula; Chopped pistachios; Freshly cracked black pepper

Tuesday, October 13th, 2026

Made by our Culinary Team and meant for sharing, this recipe is a delicious match for Davis Estates Merlot.

Ingredients

Serves 4 to 6

Miso Marinated Portobello Carpaccio

5-6 Large Portobello Mushrooms, stems removed
2 tablespoon White Miso Paste
1 teaspoon Garlic, minced
1 tablespoon Shallot, minced
2 tablespoon Brown Sugar
1 tablespoon Soy Sauce (sub tamari for a gluten free recipe)
3 tablespoon Vegetable Oil
1 tablespoon Lemon Juice
1 tablespoon Yuzu Juice (sub more lemon juice if you don’t have yuzu)
2 tablespoon Lemon Zest

Optional garnish

Olive oil
Finishing Salt
Arugula
Chopped pistachios
Freshly cracked black pepper

Method

Miso Marinated Portobello Carpaccio

In a bowl, mix white miso paste, garlic, shallot, brown sugar, soy sauce, vegetable oil, lemon juice, Yuzu lime juice, and lemon zest.
In a zipper storage bag, add your large Portobello Mushrooms and marinate.
Place in the refrigerator and let them marinate the for at least 3 hours or overnight.
Preheat your oven to 350°F. Line a medium baking sheet with parchment and lay the marinated Portabellos out, stem side down. Brush any remaining marinade over the tops.
Bake for 30 minutes.
Let them cool then slice the mushrooms very thinly on a bias with a sharp knife.

To Finish

Similar to a beef carpaccio, layer the thinly sliced mushrooms on a plate covering the plate completely except for the rim. It’s ok if they overlap a little bit. Spread the arugula leaves evenly over the top of the mushrooms. Drizzle the olive oil evenly over the greens. Finish with salt, chopped pistachios and a sprinkle of fresh cracked black pepper. Don’t forget your glass of Merlot!

Earthy portobello mushrooms are delicately marinated in savory miso, creating an elegant, umami-rich bite that pairs beautifully with Davis Estates Merlot.