Teriyaki Portobello Mushrooms - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb portabella mushroom, stems removed
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

Preparation

Use a 2-quart slow cooker.
Put the olive oil into the bottom of your slow cooker and smear it around.
After washing the mushrooms, remove and discard the stems, and cut the mushrooms into thirds.
Place them into the slow cooker.
Add the brown sugar, soy sauce, mustard, and ginger.
Toss the mushrooms with spoons (or use your hands) until the flavorings are evenly distributed.
Cover and cook on LOW for 5 hours, or on high for about 3 hours.
Can serve over rice or either hot or cold in a sandwich.