INGREDIENTS
1/2 lb
Portobello mushrooms
1
Shallot
1 tsp
Lime juice, freshly squeezed
2 tsp
Black sesame seeds, toasted
1 tsp
Granulated sugar
1/8 tsp
Salt, Coarse
1 tsp
Olive oil, Extra Virgin
1 tsp
Rice vinegar
1 tbsp
Sesame oil
1 1/2 tsp
White wine vinegar
2 tsp
Water
1 Teaspoon Soy Sauce or Bragg