2 large portobello muchrooms cut into cubes
about 1/2 c. chopped fresh cilantro
1/4-1/2 c. olive oil
1 tbs. umeboshi paste
1 tsp. cumin
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2-1 tsp. garam masala
1/2 tsp. tumeric
1 Tbs. Nama Shoyu
This marinade will seem very salty at first, but once the mushrooms have marinated in it for a few hours, the taste will mellow out.
Mix the marinade ingredients together and pour it over the mushrooms and cilantro and refrigerate either overnight or at least 2 hours. Serve it over baby greens and tomatoes with some flax crackers.
You can also dehydrate the leftovers and use it as topping on salads.