Roasted Portobello Mushrooms

with lemon-Pecorino dressing

Makes 4 servings

You could easily move this dish to the grill (by grilling the mushrooms rather than roasting them) and serve it as a side with some steak, or add a side salad and call it a meat-free meal. If you can find meaty king trumpet mushrooms or maitakes, feel free to use those in place of the portobellos.

Lemon-Pecorino Dressing

Makes about ¾ cup

• ½ cup extra-virgin olive oil
• ¼ cup plus 2 table-spoons champagne vinegar
• Finely grated zest of 2 lemons
• ¼ cup fresh lemon juice
• 3 tablespoons white miso
• 3 ounces Pecorino cheese, broken into chunks
• 2 teaspoons thyme leaves
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper

Combine all of the ingredients in a blender and blend until very smooth, scraping down the side of the blender as needed. The dressing can be made up to 2 days ahead and refrigerated until ready to use.

Roasted Portobello Mushrooms

• 1 pound portobello mushrooms (about 4 large), each cut into 8 wedges
• ¼ cup extra-virgin olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper

Preheat the oven to 450°F and place a wire rack inside a large rimmed baking sheet. In a bowl, toss the mushrooms with the olive oil, salt, and pepper. Let stand for 20 minutes. Arrange the mushrooms in a single layer on the rack and roast until well browned all over and crispy around the edges, 10 to 15 minutes.

For Serving

• 6 scallions, roots trimmed
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• Lemon-Pecorino Dressing
• Roasted Portobello Mushrooms
• 3 tablespoons chopped parsley
• Flaky sea salt

While the mushrooms roast, grill the scallions. Prepare a medium-hot grill or preheat a grill pan over medium-high heat. Brush the scallions with olive oil and season with kosher salt and pepper. Grill the scallions, turning frequently, until softened and charred, 2 to 3 minutes.

Spread the dressing on a serving platter. Scatter the scallions and mushrooms over the dressing. Sprinkle with parsley and flaky salt and serve.

The Takeaway

We often use Dijon or eggs to help thicken and emulsify vinaigrettes, but keep miso in mind whenever you want a creamy dressing. It’s basically umami paste, so it will add loads of savory flavor and plays especially well with cheese. Over the years, I’ve found myself using less Dijon (which is great but adds a spicy acidity you don’t always want) and more miso in dressings, and you will likely find yourself doing the same once you start playing around with it.