I’ve had fresh mushrooms flavoured with coffee, beer and even bathed in red wine, but simmered in Earl Grey tea… this is a first! Turns out it makes a marvellous meat-free meal, and Earl Grey Marinated Portobello Mushrooms https://bit.ly/28V73oX is definitely going on my make-again list! #earlgrey #twinings #tea #infusion #marinate #meatfreeeveryday #portabellomushrooms #freshmushrooms #lunchtime #dinnertime #healthydecisions #makeyourown #recipeexperimenting #innovativefood #veggielovers #vegetarianmeals  #tastesdelicious #happierhealthier #foodblog #foodie #foodieblogger

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Earl Grey Marinated Portobello Mushrooms

Ingredients
8 Earl Grey tea bags
6 Portobello mushrooms, cleaned
8 sun-dried tomato halves, diced
4 spring onions, sliced
1 cup pecan nuts, toasted and chopped
2 cups vegetable or chicken broth, lightly seasoned
1 cup quinoa
1 cup dried cranberries

Method
1 Bring 8 cups water to a boil and add tea bags. Add Portobello mushrooms and let simmer until tender; chill in liquid until cold.
2 Dice tomatoes and slice spring onions. Toast and chop pecan nuts.
3 Bring broth to a boil, add quinoa and let simmer for 15-20 minutes; let cool in pot. Combine tomato, spring onion, pecans, cranberries and quinoa.
4 Season mushrooms with salt and pepper and grill until hot.
5 Serve quinoa inside mushrooms or slice mushrooms and serve over quinoa.