(Prepare this dish one to four days in advance. Keep it tightly covered in the refrigerator and toss the ingredients once a day. If you make it the same day it will be served, allow at least two hours for it to marinate at room temperature and toss the ingredients often.)
8 portabella mushrooms (or buttons or crimini – use 2 or 3 times more)
½ cup extra-virgin olive oil
2 green onions, thinly sliced
¼ cup minced fresh parsley
3 Tbs freshly squeezed lemon juice or apple cider vinegar
2 Tbs finely minced onion
2 Tbs Nama Shoyu
2 cloves garlic, finely minced or crushed
1 tsp salt.
Remove the stems and gills (see note below) from the mushrooms and wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, and then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for 1 hour. Cover and refrigerate, tossing occasionally. Bring to room temperature before serving.
NOTE: Mushroom gills can be easily removed with the tip of a teaspoon.
From Raw Food Celebrations: Party Menus for Every Occasion!, by Nomi Shannon and Sheryl Duruz