Spirited Mushrooms

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.


Mushrooms 23



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.






Spirited Mushrooms
  • 1 Tablespoon of Olive Oil
  • 2 Cloves of Finely Chopped Garlic
  • ½ Cup Chopped Onion
  • 2 to 3 Portobello Mushrooms Cleaned and Sliced Approx. ⅛” thick
  • ¾ Cup Tequila
  • Dash of Cumin
  • ¼ Cup Chopped Fresh Cilantro
  • Juice of one lime
  1. Heat the oil over medium heat in a frying pan
  2. Add the onions and garlic and cook for about 3 minutes
  3. Add the sliced mushrooms and cook for 5 minutes more
  4. Reduce heat to low, and add ¼ cup of tequila simmer until tequila is evaporated
  5. Continue adding tequila in ¼ cup portions until it evaporates – this should take about 20 to 25 minutes
  6. 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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