The lime, garlic and tequila marinade gives these mushrooms a wonderful Mexican kick. Serve as part of a taco spread or add a chicken to the marinade before frying.
- 2 portobello mushrooms
- 4 tbsp. tequila
- 2 tbsp. melted butter
- 2 tbsp. garlic oil
- Juice of 1 lime
- 2 garlic cloves, minced
Whisk together the tequila, butter, garlic oil, lime juice and the garlic cloves. Remove the stalks from the mushrooms, then pour the mix evenly over the mushrooms. Cover and leave to sit for at least half an hour.
To cook, heat a frying pan or griddle pan ove a medium heat and add the mushrooms. Fry for 10 minutes, turning occasionally, or until cooked through.