Portobello with Herbs 香草蘑菇

One day, I suggested to DG, 'why not make our Friday 'meatless Friday'?' I thought substantial amount of effort is required to convince him but to my surprise, he happily agreed 'ok!'.

So I flipped through my recipe books for inspiration and I found this - a mushroom dish which is supposed to replace our meat dish. I got the recipe (with slight adaptations) from The China Study, an American best selling book of nutrition. The China Study, written by Colin Campbell, Ph.D. and Thomas M. Campbell II, M.D., examines the relationship between eating animal products and chronic illnesses. The study concluded that counties with high consumption of animal-based food are more likely to have had higher death rates from 'western diseases'.

Based on their findings, they developed a series of recipes which adhere to their nutrition recommendations. Basically, no animal-based products, including dairy. You will be surprised, how even al-fungi can be made without cream!

Recipe adapted from The China Study Quick & Easy Cookbook
Mushroom with Herbs

Ingredients

A

• 1 garlic
• 1/4 onion
• 1 1/4 tsp lemon juice
• 1" x 2" strip of capsicum
• 1/4 tsp smoked paprika
• 1/4 tsp cumin
• 3/4 tsp oregano

B

• 225g portobello mushroom
• 1 tbsp oil

Cooking Directions

1. Blend together ingredients A.
2. In a frying pan, heat up 1 tbsp of oil, stir fry portobello mushroom for a minute.
3. Add in A and continue to cook until the mushroom turn soft, around 15 minutes, add water if needed.

香草蘑菇

配料

A

• 1大蒜
• 1/4洋葱
• 1 1/4茶匙柠檬汁
• 1块1"×2"大小灯笼椒
• 1/4茶匙熏灯笼椒粉
• 1/4茶匙孜然
• 3/4茶匙牛至

B

• 225克波托贝洛蘑菇
• 1大匙油

做法

1. 成分A用搅拌器搅碎.
2. 在锅里，加热1汤匙油，炒香蘑菇一分钟。
3. 添加A，继续煮，直到蘑菇转软，约15分钟，如果有需要就加水。