Marinade magic
I find the flavours of Vietnamese food vibrant, fresh and incredibly satisfying. And I love the fact that you can use them to make these incredible mushrooms on a regular weekend braai Fabulous for vegetarians!

Vietnamese-Style Portobello Mushrooms

¼ cup peanut oil
¼ cup freshly squeezed lime juice
2tbsp chopped fresh mint, plus more for garnish
1 fresh hot red chili, seeded and minced
1tbsp fish sauce
½tsp sugar
lots of black pepper
4 large Portobello mushrooms, stems removed

1 Heat a charcoal or gas braai until quite hot and put the rack about 10cm from the flame.
2 Mix together the oil, lime juice, mint, chili, fish sauce and sugar and sprinkle with salt and pepper. Brush the mushrooms all over with about half of this mixture. Braai the mushrooms with the tops of their caps away from the heat until they begin to brown, 5 to 8 minutes.
3 Brush with the remaining marinade and turn. Braai until tender and nicely browned all over, another 5 to 10 minutes. Garnish with more mint and serve hot, warm or at room temperature.