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Ingredients
- 4 Portobello mushrooms, stems removed
- 1/4 cup olive oil
- 1/3 cup nama shoyu
- 1 Tbsp finely chopped rosemary
Details
Preparation
Step 1
In large bowl coat mushrooms in oil, shoyu and rosemary for an hour or two.
To serve slice each into 4-5 thick strips and serve on top of a scoop of Brazil-broccoli Mash. Drizzle with mushroom gravy.
Will keep for 2 days if kept separately in fridge.
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