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Very fine things. I used to
dislike mushrooms, or at best just tolerate them, until I had a
mushroom epiphany during a special dinner at Lothlorien, the vegetarian
student co-op at UC Berkeley. They had barbecued large mushrooms
with a wonderful marinade. I had those in mind years later when I
created this recipe. Even non-mushroom fans may change their
minds, who knows?
3 cloves garlic
2 T each:
1/2 t tabasco sauce
1-2 # mushrooms
In the blender, whirl all the marinade ingredients together until
Marinate the washed, trimmed mushrooms for at least an hour before
setting on skewers and barbecuing.
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