Miso-Roasted Mushroom and Chestnut Salad Recipe
This vegan winter potato salad recipe contains mushrooms, chestnuts, pickled onions and watercress, with a punchy miso marinade adding plenty of umami depth. The perfect dish for a light lunch that's...
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Ingredients
- 100g of red wine vinegar
- 20g of rice wine, (optional)
- 40g of caster sugar
- 2g of sea salt
- 1 red onion, quartered and finely sliced
- 400g of portobello mushroom, sliced
- 150g of cooked chestnuts, peeled and sliced
- 400g of potatoes, cut into 2cm dice
- 30g of miso paste
- 10g of extra virgin olive oil
- 10g of tamari
- 160g of watercress
- 20g of fresh parsley, chopped
- extra virgin olive oil
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