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 portobello mushrooms
1/2 cup extra-virgin, cold-pressed olive oil
2 green onions, thinly sliced
1/4 cup minced fresh parsley
3 Tablespoons freshly squeezed lemon juice or apple cider vinegar
2 Tablespoons finely minced onion
2 Tablespoons Nama Shoyu
2 cloves garlic, finely minced or crushed
1 teaspoon sea salt
Remove stems and gills from the mushrooms with the tip of a teaspoon. Then wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, 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.