7 portabello mushroom caps
1/4 c light soy sauce
1/4 cup hoisin sauce
4 Tbsp sesame oil
a few splashes of rice wine vinegar
a few small splashes of juice, orange is good, last time I used pomegranate
1-2 Tbsp of fresh minced ginger
2 tsp of sambal oelek
Mix all this stuff together, you can taste the marinade and then add more of any ingredient to adjust the taste. Then place the mushrooms stem up in a flat pan, removing any big yucky stems. Spoon the mixture over the caps, especially around the crinkly black parts. Marinade for at least 2 hours. The longer the better. Barbecue them until they're seared on both sides. Eat them in a nice bun with barbecued zucchini and some goat cheese. That's all you need!
