Sugar Snap Peas and Portobello Mushroom Salad

Adapted from a delicious. magazine recipe using shiitake

Ingredients:
3 large portobello mushrooms, cleaned and stalks trimmed
1 small bag of sugar snap peas, ends trimmed
4 tbsps rice vinegar
2 tbsps soy sauce
1 tbsp brown sugar
1 tsp chili sauce
1 tbsp sesame oil

1. Preheat oven to 350º. Whisk all the liquid together with the sugar and chili. Brush mushrooms with dressing and bake for about 10 minutes, turning once. Slice into small pieces when cool.
2. Toss with the snap peas and sprinkle with remaining dressing.