INGREDIENTS
2 tbsps
shallots
1/2 C
flat leaf parsley
4
garlic cloves
1 tbsp
oregano
2 tbsps
red wine vinegar
2 tbsps
lemon juice
1/3 C
olive oil
1 tsp
red chili flakes
1 serving
sea-salt
6
portobello mushroom caps
1/2 C
vegetable oil
2 tbsps
low sodium soy sauce
2 tsps
liquid smoke
2 tbsps
mustard seed
2 tbsps
granulated garlic
2 tbsps
dill weed
2 tbsps
brown sugar
2 tsps
kosher salt
2 tsps
dried onion flakes
2 tsps
garlic flakes
2 tsps
black peppercorns