3 1/2 tbsp Soy sauce
1 1/2 tbsp Balsamic vinegar
2 tbsp Agave nectar
1 tsp Hot chili sesame oil
1/2 tsp Garlic (chopped)
8 oz Oyster mushrooms (with stem, core base removed)
8 oz Shiitake mushrooms (stem removed and quartered)
In bowl, combine all the ingredients except the mushrooms and whisk until well blended.
Add shiitake and oyster mushrooms – toss to cover with marinade and remove.
Place on non-stick cookie sheet and broil until golden brown on both sides. Remove and serve.