4 c mushrooms, sliced
1/2 c rice wine vinegar
1/4 c agave nectar
1/4 c Nama Shoyu
1/4 c extra-virgin olive oil
Put ingredients in quart bag and marinate in refrigerator for 2 hours.
To warm, place bag in dehydrator on 115 degrees for an hour.
OPTIONAL: Garnish with rosemary.
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