I can’t believe it’s the 21st of July already! Once again, summer is flying by, and It’s also time for Recipe Redux, this month it’s a Spirited Recipe Redux.
“From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit? “
This was an easy one. I love the intense flavor that alcohol brings to slow cooked foods as it evaporates. Even though my spirit of choice when it comes to cooking is wine, I decided to use another spirit ~ Tequila. Several years ago I had Drunkin Mushrooms in a Mexican Restaurant, and this challenge inspired me to create my own spin on them.
You can use any type of mushroom, but I prefer the meatiness of the portobellos. They are cooked slow and they soak up the intensified flavor of the Tequila.
Fresh Cilantro and a dash of ground cumin at the end, adds a touch of sweetness.
Enjoy these mushrooms as a side dish, over field greens, or just by themselves.
1 Tablespoon of Olive Oil
2 Cloves of Finely Chopped Garlic
½ Cup Chopped Onion
2 to 3 Portobello Mushrooms Cleaned and Sliced Approx. 1/8” thick
¾ Cup Tequila
Dash of Cumin
¼ Cup Chopped Fresh Cilantro
Juice of one lime
- Heat the oil over medium heat in a frying pan
- Add the onions and garlic and cook for about 3 minutes
- Add the sliced mushrooms and cook for 5 minutes more
- Reduce heat to low, and add ¼ cup of tequila simmer until tequila is evaporated
- Continue adding tequila in ¼ cup portions until it evaporates – this should take about 20 to 25 minutes
- Add the cilantro, a dash of ground cumin and the lime juice and mix well, heat over low heat for about 10 minutes more
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