- 2 cups portobella mushrooms, whole stems removed
- 2 cups kombucha plain or ginger
- 1/2 cup Gluten-free Tamari
- 1 teaspoon sesame oil
- In small bowl, whisk together Tamari and sesame oil. Add in kombucha and whisk to combine.
- In medium bowl, add mushrooms and sauce, stirring to completely coat mushrooms.
- Cover and refrigerate overnight before serving.
Recipe by www.culinarybutterfly.com
Learn to make your own Kombucha under "Beverages" at www.culinarybutterfly.com