- 3 shiitake mushrooms, washed and sliced vertically
- 1/4 c. olive oil
- 1 large handful of cilantro, chopped
- 2 garlic cloves, minced
- juice of 1 lime
- corn tortillas
- Pico de gallo
- Combine the oil, lime juice, cilantro and garlic together.
- In a shallow dish, place marinade on top of sliced mushrooms. Cover and allow to sit for 20 minutes in the fridge.
- Grill (or cook in a skillet) until heated through. Serve with corn tortillas, limes and pico de gallo.