Although Portobello mushrooms taste wonderful on their own the inclusion of tequila helps to add a little extra to this amazing vegetable.
Ingredients
1 Large Portobello Mushroom Cut Into ¾ Inch Slices
60ml Tequila
35grams Unsalted Butter Melted
2 Tablespoons Roasted Garlic Oil
Juice Of 1 Lime
3 Garlic Cloves Minced
Instructions
1. In a small bowl combine together the tequila, butter, garlic oil, lime juice and minced garlic.Once all these have been combined leave to stand for at least 15 minutes.
2. In fact whilst this mixture is being left to stand you should now be lighting or turning on thebarbecue ready for when you want to start cooking.
3. Once the barbecue has heated up enough lightly brush some oil over the grate. Then you shouldlightly brush the mushroom slices with the tequila mixture made earlier before then placing them on to the grill to cook.
4. You should cook the mushroom slices until they start to wilt, then they need to be turned over.Once turned over brush some more of the tequila mixture over the slices of mushroom for a minute or so more or until the mushrooms have become tender. You will need to watch carefully when cooking the mushrooms as there is a risk of them burning if left on the barbecue for too long.
