3 1/2 tbsp dark toasted sesame oil
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.