Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress

Name: Miso-roasted mushroom, potato and chestnut salad with pickled red onion and watercress
Total time: 30 min
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

by Joey O'Hare

Item 1 of 1

Main
easy
4
30 minutes

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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 full of fresh flavours in the colder months.

First published in 2018

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This salad is packed with such umami depth. Roasting the mushrooms helps to concentrate their meaty flavour, while the miso and tamari marinade further boosts their delicious intensity. Buy the best miso you can (ideally fresh) and serve this salad warm or at room temperature.

The pickled onion will keep for two months, so if you have time it's a good idea to double or quadruple the batch and keep a jar in the fridge to sharpen up other future salads.

Ingredients

Metric

Imperial

Quick-pickled onion

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

Salad

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

To serve

160g of watercress
20g of fresh parsley, chopped
extra virgin olive oil

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Method

Begin by making the pickled onions. Combine the red wine vinegar, rice wine (if using), sugar and salt in a small saucepan and bring to the boil

2g of sea salt
100g of red wine vinegar
20g of rice wine, optional
40g of caster sugar

Once boiling remove from the heat. Add the onion to the hot pickling liquid and allow to cool while you make the rest of the salad

1 red onion, quartered and finely sliced

Preheat the oven to 190°C/gas mark 5

Place the potatoes in a medium saucepan and cover generously with salted water. Bring to the boil and simmer for 20 minutes or until cooked. Drain and leave to steam dry

400g of potatoes, diced, approximately 2cmx2cm

In a mixing bowl, whisk together the miso, tamari and oil to form a roasting marinade. Line a roasting tray with greaseproof paper

10g of tamari
30g of miso paste
10g of extra virgin olive oil

Toss the mushrooms and chestnuts in the marinade to coat evenly. Transfer to the roasting tray and cook in the oven for 14 minutes, then set aside to cool slightly

150g of cooked chestnuts, peeled and sliced
400g of portobello mushroom, sliced

Toss the potatoes, mushrooms and chestnuts together, making sure to coat everything in the roasting juices

To assemble the salad, place a handful of torn watercress on each plate. Scatter over the potatoes, mushrooms and chestnuts, then add some pickled onions and a teaspoon of the pickling liquid. Garnish each salad with chopped parsley and a drizzle of olive oil

160g of watercress
extra virgin olive oil
20g of fresh parsley

First published in 2018

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Joey O'Hare

Joey has worked as a chef for ten years, both in London restaurants and in private homes across the UK and abroad. Joey’s latest project, Food with Time, explores ideas of sustainability within the food and farming industries, as well as the importance of a seasonal, veg-centric diet for both the environment and the individual.

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