3-4 Large Portobello mushroom caps
4 Tablespoons Olive Oil
2 Tablespoons Namya Shoyu or gluten free Tamari, or Braggs Aminos
2 teaspoons poultry seasonings
A few grinds of fresh black pepper
Dash or two of water
Carefully remove stems from Portobello mushrooms, Wipe with damp paper towel to clean, and thickly slice each mushroom into ½ inch strips. Whisk olive oil, Tamari, poultry seasoning, water and black pepper in a small bowl. Place mushroom strips in a baking dish and pour marinade over each mushroom. Marinate for 20 minutes to ½ hour turning occasionally. Mushrooms are like a sponge, so you might have to add a little more marinade.
Place baking dish in dehydrator until warm about 1-1 1/2 hours. Best served warm, but delish either way. If you do not have a dehydrator, place in oven on lowest temperature with the door slightly open. Test in 15 minutes to see if the mushrooms feel warm to the touch.