Marinated Portabello Chunks
1 tbsp Nama Shoyu
1 tbsp Extra Virgin Olive Oil
1 tsp Apple Cider Vinegar
1 Portabello Mushroom
dash Garlic Powder (just to add a slight bit of mystery and intrigue)
Stir together Nama Shoyu, Olive Oil and Vinegar. Remove stem from portabello. I also like to scrape the gills out with a spoon. Cut mushroom cap into 1-inch chunks. Put in container with marinade and let marinate for about 20 or 30 minutes.
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