150ml extra virgin olive oil
juice from one lemon
2 tablespoons of dark soy sauce
1 tablespoon balsamico
2 teaspoons dark brown sugar
1 chilli pepper
2 cloves of garlic
some fresh coriander or parsley
2 big portobello mushrooms
Give garlic, chilli pepper and coriander a fine chop. Put everything in a bowl or jar and mix thoroughly.
Cut the mushrooms into thin slices, put in a deep plate and sprinkle the marinade all over. Cling foil it and let soak the marinade one day in a fridge.