Barbecue Mushrooms


225g 8ozs button mushrooms or large mushrooms sliced
50g 2 ozs margarine
1 clove garlic, crushed
Take a large piece of tinfoil and place all the ingredients in the centre of it. Twist the tinfoil to seal into a parcel.
Cook over the coals for 5 minutes. Becareful when opening the parcel as there will be steam. Tip the mushrooms and juices into a serving dish or alternately twist the tinfoil into a boat shape to retain the fluid as people serve themselves.
Serves 4 people.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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