Citrus-Miso Mushroom Mosaic with Herb Yogurt
A fresh and colorful fusion dish that combines umami-rich mushrooms with bright citrus and creamy herb yogurt. Inspired by Asian miso techniques and Mediterranean freshness, this dish is light, modern, and visually striking while remaining comforting and healthy.
🛒Ingredients
- 1200 g king oyster mushrooms
- 2150 g shiitake mushrooms
- 31 tbsp white miso paste
- 41 tbsp olive oil
- 51 tsp honey or maple syrup
- 6½ tsp rice vinegar
- 71 small orange
- 8½ pink grapefruit
- 9150 g Greek yogurt
- 101 tbsp finely chopped fresh parsley
- 111 tbsp finely chopped fresh dill
- 12Salt, to taste
- 13Freshly ground black pepper, to taste
- 14Microgreens, for garnish
👨🍳Instructions
Prepare the mushrooms by slicing the king oyster mushrooms lengthwise and halving the shiitake caps. Mix miso, olive oil, honey, and rice vinegar, then coat the mushrooms evenly.
💡Tip: Ensure the miso mixture is thin enough to coat evenly without dripping.
Roast the mushrooms at 200°C (390°F) for 18–22 minutes until golden and tender.
Prepare the citrus and herb yogurt by segmenting the orange and grapefruit and mixing yogurt with fresh herbs, salt, and pepper.
💡Tip: Use a sharp knife to remove all citrus pith for a clean, fresh look.
Assemble the dish by arranging the roasted mushrooms, citrus segments, and herb yogurt on a plate. Finish with microgreens.
💡Tip: Assemble just before serving to keep colors vibrant and textures fresh.
📊Nutritional Information
Approximately 320 calories per serving
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