Heat the broth, soy sauce, ginger, and garlic. Add the sliced mushrooms and simmer for 5 minutes or until mushroom slices are tender and pliable. Drain the mushrooms and save the broth for another purpose. (I used it to cook carrot sticks for my daughter’s lunch
.) Choose the largest slices of portabella to make the rolls and use the remaining mushrooms for making soup or sushi salad (recipe to come).