- 2 cups portobello mushrooms
- 1 cup nama shoyu
- 1/4 cup olive oil
Preparation In a bowl, soak the mushrooms in nama shoyu and olive oil for at least 10 minutes, up to 6 hours.
Note: if you don't have nama shoyu, substitute 1/4 cup miso and 1 1/2 cups fresh-squeezed orange juice. Discard marinade. (LINDA'S NOTE: USE FOR A SALAD DRESSING! I DON'T LIKE WASTING/DISCARDING FOOD.) Makes 2 cups.