1 to 2 pounds Mushrooms (button or portabello)
1/2 onion, cut in thin rings
1/2 bell pepper, cut in thin strips
3 to 4 tablespoons shoyu
5 tablespoons water
2 to 3 cloves garlic, pressed or cut small
1 to 2 tablespoons agave
1) Trim the stems and quarter the mushrooms. Place in a bowl with onion and bell pepper.
2) Combine shoyu, water, garlic, and agave in a small bow. Whisk well and pour over vegetables. Stir to coat.
3) Pour marinade over veggies. Stir to coat. Marinate for an hour or so, stirring every so often to coat. Then pour onto a dehydrator tray and dehydrate at 100 degrees Fahrenheit for 30 minutes or so. This softens the mushrooms a bit more, concentrates the flavors and gently warms the veggies. Enjoy!
You could eat these as a side, or add to raw tacos or stir 'un'fry. One thing about Teriyaki is it has to have that sweet and salty combo... I'd love any ideas!
Source of recipe: made it up http://runhardeatclean.blogspot.com/